Rinse the pitted green olives under cold water and pat them dry with a paper towel.

Prepare a three-part breading station with all-purpose flour, beaten eggs, and a mixture of panko breadcrumbs, garlic powder, salt, and black pepper.

Combine mayonnaise, minced garlic, lemon juice, salt, and black pepper in a bowl to make the garlic aioli, then refrigerate for at least 30 minutes.

Heat vegetable oil in a deep skillet over medium heat. Dip each olive in flour, then eggs, and finally coat with the panko mixture before frying.

Fry the olives in batches for about 2-3 minutes until golden brown, then drain on paper towels.

Serve the crispy fried olives warm with garlic aioli for dipping.