1/4 kg. (9 oz.) green olives
1 egg, beaten
500 g. (4 c.) flour
2 c. olive oil (the amount of oil needed will vary depending on whether you use a frying pan or a frier and on their sizes)

Coat the olive with egg and flour. Fry them using plenty of hot oil until golden brown. Drain them on paper towels. Serve warm.

Serves 4.