Drain the olives and dry with a paper towel. Mix the flour and cornflour in a small bowl and dust the olives to get a coating. Beat the egg with Lupi Extra Virgin Olive Oil in a small bowl. Dip each olive in the egg wash and then again in the flour. Set aside for 5 minutes in the fridge.
Mix the Panko crumbs and oregano in a bowl. Dip each olive into the egg wash and then roll in the crumb mixture. Continue until all of the olives have been coated. Set the crumbed olives in the fridge for at least 30 minutes.
Heat Lupi Extra Mild Taste Olive Oil in a deep fryer or a small pot. Test the oil by dropping in a little water. If it crackles, then the oil is hot enough. Fry each olive, making sure there is enough room for them not to stick to each other. Fry until golden and drain on a paper towel. Serve warm.
