Place a piece of diced string cheese in the center of each olive.

In a bowl whisk together egg and milk. In another bowl combine bread crumbs, oregano and granulated garlic.

Dip each olive in the egg, then in the bread crumbs, then back in the egg and in the bread crumbs once more to double coat. Repeat until all olives are coated.

Heat 1/2 inch of oil in a pot over medium-high heat. Sprinkle a few bread crumbs in the oil and if it sizzles the oil is hot enough. Fry olives in batches until golden brown, stirring often, about 2 minutes. Transfer to a paper towel lined plate with a slotted spoon. Sprinkle with salt and serve immediately with marinara for dipping.