In a small mixing bowl, combine 1 cup of mayonnaise, 1 tablespoon of fresh lemon juice, 2 minced garlic cloves, and a pinch of salt and pepper. Whisk until smooth and creamy. Chill in the refrigerator.

Drain the pimento stuffed olives in a strainer to remove excess brine and pat dry with a clean towel.

Heat canola oil in a skillet to 325-350°F (160-175°C) for frying.

Set up a breading station with flour, beaten egg, and panko breadcrumbs. Dredge olives in flour, dip in egg, and coat with breadcrumbs.

Fry olives for about 1 minute until golden brown. Remove with a slotted spoon and drain on paper towels.

Cool for a minute and serve warm with garlic aioli for dipping.