36 pitted green olives
1 cup all-purpose flour
2 eggs, beaten
1 cup fine dry bread crumbs
Olive oil for frying
Put the olives in a medium-sized bowl and add cold water to cover. Let them soak for 15 minutes or up to 1 hour to remove some of the saltiness. Drain the olives, rinse in cold water and dry well with paper towels.
Put the flour, beaten eggs and bread crumbs each in a separate bowl. Roll the olives lightly in the flour, then dip them in the eggs and roll in the bread crumbs to coat. Transfer to a paper towel-lined plate and refrigerate for 1 hour.
Line a cookie sheet with paper towels. In a large heavy pot over medium-high heat or an electric deep fryer, pour in olive oil to a depth of 2 to 3 inches and heat to 370 degrees F on a deep-frying thermometer. Working in batches, fry the olives, rolling them around so they brown evenly, until golden and crispy, 3 to 5 minutes. Using a slotted spoon, transfer the olives to the paper towel-lined baking sheet to drain. Serve at room temperature.