Remove sausage from casing and place it in a medium bowl. Add garlic, a pinch of salt, and red pepper flakes. Mix to evenly distribute the ingredients.
Drain the olives and rinse them under cold water. Remove the pimento stuffing, if necessary. Stuf each olive with 1/4 to 1/2 teaspoons of the sausage mixture.
Heat oil in a deep fryer or stock pot to 375 degrees.
Spread flour on a dinner plate.
Break eggs into a shallow bowl and beat lightly.
Spread bread crumbs on another dinner plate and sprinkle with salt and peppr. Moisten olives with the olive oil, stirring to evenly distribute.
Roll olives in the flour, coating them all over and shaking off the excess. Dip olives in egg, letting any excess drip back into bowl. Finally, coat olives all over with bread curmbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them. (I found this step essential to get a coating that sticks. Refrigerate a minimum of 3 hours.).
Fry olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. Do not crowd in fryer. Olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels. Serve warm or at room temperature. I served marinara as a dipping sauce.