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1
In a bowl, combine the sausage meat, garlic, and red pepper flakes, if using, and mix to distribute the ingredients evenly.
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2
Drain the olives and rinse them under running cold water.
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3
Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.
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4
Spread the flour on a dinner plate.
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5
Break the egg into a shallow bowl and beat lightly.
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6
Spread the bread crumbs on another dinner plate.
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7
Moisten the bread crumbs with the olive oil, and stir to distribute the oil evenly.
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8
One at a time, roll the olives in the flour, coating them evenly and shaking off the excess.
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9
Then dip them in the egg, letting any excess drip back into the bowl.
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10
Finally, coat the olives evenly with the bread crumbs.
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11
As each olive is finished, place it on a tray.
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12
Cover and refrigerate the olives for at least 10 minutes or up to 2 hours before frying.
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13
Pour the peanut oil to a depth of at least 3 inches into a deep fryer or a heavy, 8-inch-deep stockpot and heat to 375F.
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14
Working in batches, add the olives to the hot oil and fry until golden brown and the sausage stuffing is cooked through, about 3 minutes.
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15
The olives will bubble vigorously until they are nearly done, so be careful to avoid splatters.
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16
Using a slotted spoon, transfer to paper towels to drain.
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17
Arrange the olives in a ceramic dish.
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18
Serve warm or at room temperature.
