Drain and ensure the jumbo green olives are pitted.

In a food processor, blend cream cheese, shredded Parmesan, and crushed garlic until smooth.

Transfer the cheese mixture into a pastry bag and fill each olive.

Refrigerate filled olives for 15 minutes.

Set up a dredging station with flour, beaten eggs, and panko breadcrumbs in separate bowls.

Coat each olive in flour, dip in eggs, and roll in breadcrumbs, then refrigerate for another 15 minutes.

Heat oil in a fryer to 350°F and fry olives in small batches until golden brown, about 2-3 minutes.

Drain olives on paper towels and serve hot with marinara or garlic aioli.

For air frying, preheat the air fryer to 350°F, arrange olives, and cook for 5-7 minutes.