Remove the olives from the can, drain, rinse and set aside.

Remove the sausage from the casing and form little pieces of the sausage into small logs to fit into the olives (think pill size). Make as many logs as you have olives. Place the sausage logs on a plate lined with wax paper or plastic wrap and freeze for about 10 minutes. This will make it easier to stuff the sausage into the olives.

While the sausage is freezing, prepare your breading station and make the aioli. Add the flour to a plate and season with salt and pepper. Add the eggs and water to a small bowl and whisk together. Add the breadcrumbs to a separate plate and set aside until ready for breading.

To make the aioli, mix together the mayonnaise, garlic, lemon and thyme. Taste the aioli and season with salt, pepper and more lemon juice as necessary. Set aside until ready to serve.

When the sausage is frozen/firm, remove from the freezer and carefully stuff the olives with the sausage.

Add the canola oil to a frying pan with high sides and add enough oil so there is about an inch of oil covering the bottom. Heat over medium heat until it reaches 375 degrees.*

Once the olives are stuffed, roll them in the flour then dip them in the egg wash and throughly cover them with the egg. Then coat them in the bread crumbs and repeat until all the olives are breaded.

When the oil is hot, fry the olives in batches, about 1 1/2 - 2 minutes per side or until each side is a deep golden brown and cooked through.

Remove the olives from the oil and drain on a paper towel lined plate. Serve warm or room temperature with the garlic thyme aioli.