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To make the spicy herb sauce, put the chile, cardamom, cloves, sugar, cilantro, parsley, lemon juice, and olive oil in the bowl of a food processor. The herbs will just about fill the canister. Pulse until you get a chunky salsa.
Put about 2 inches of oil in a small saucepan.
Set up a breading station for your olives. Put the flour, eggs, and breadcrumbs into 3 bowls. Dry the olives on a clean kitchen towel.
Dredge the olives, one by one, in the flour, then into the eggs, and finally into the breadcrumbs. make sure they get well coated. Set aside on a plate.
Heat the oil on medium to medium high heat until hot. Drop a test olive in ~ it should fry to golden in a minute or slightly less. If it gets too dark too quickly, or takes too long to get brown, adjust the heat accordingly.
Fry the olives, 6 or so at a time, until golden brown. Flip them around in the oil gently so they cook evenly. Set on a paper towel to drain.
Put the yogurt into a shallow serving bowl. Add the salsa and swirl together. Top with the warm fried olives and serve with pita bread or flatbread.