In a bowl, combine the sausage meat, garlic, and red pepper flakes, if using, and mix to distribute the ingredients evenly. Drain the olives and rinse them under running cold water. Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.
Spread the flour of a dinner plate. Break the egg into a shallow bowl and beat lightly. Spread the bread crumbs on another dinner plate. Moisten the bread crumbs with the olive oil, and stir to distribute the oil evenly. One at a time, roll the olives in the flour, coating them evenly and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives evenly with the bread crumbs. As each olive is finished, place it on a tray. Cover and refigerate the olives for at least 10 minutes or up to 2 hours before frying.
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 375 degrees. 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. The olives will bubble vigorously until they are nearly done, so be careful to avoid splatters. Using a slotted spoon, transfer to paper towels to drain.
Arrange the olives in a ceramic dish. Serve warm or at room temperature.
Makes about 35 olives; Serves 6 to 8
COOKING NOTES: Look for large, pitted green Sicilian-style olives for this dish. They come packed in cans and jars, or buy them loose from a local deli. If you can only find already-stuffed olives - with pimientos, onions, anchovies, almonds - you can just remove the stuffing.
ENTERTAINING NOTES: Pass these olives in a typical ceramic olive boat, just as you would plain olives. If you know the fancy artichoke napkin fold (if not, and you have a few minutes to track it down online), serve the olives on a folded napkin-lined plate. They are also a great partner for a platter of Italian cheeses.
WINE NOTES: A cool, fruity red such as a Beaujolais nicely complements these crisp green olives. Or, for a fun presentation, serve them alongside jet-cold martinis.
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