Combine first six ingredients and poach on a very low simmer for approximately 45 minutes (or until garlic cloves are fork tender). Remove bay leaf and puree the garlic cloves along with 1/2 the oil. Discard remaining oil or reserve for another use. Fill a clean pastry bag with the garlic puree and pipe directly into pitted olives until all are full, then chill the olives.
Prepare the eggs and bread crumbs separately. Dip olives into egg mixture, then roll in bread crumbs. Repeat the process once more to ensure the olives are fully dredged. When finished, freeze the olives (overnight or 2-3 hours). Heat oil to 400 degrees and fry olives in small batches, until just browned and crispy. Remove and drain olives on clean paper towels and serve!