Olives & Stuffing

• 1 cup (8 oz) gorgonzola cheese
• 2 tbsp minced herbs (tarragon, thyme, rosemary & cilantro)
• ¼ - ½ cup heavy cream
• 4 cups pitted olives

Spice Blend

• 3 tbsp smoked paprika
• 1 tbsp ground coriander
• 1 tbsp garlic powder
• salt to taste
• pepper to taste

Breading & Frying

• 1 cup flour
• 1 heaping tbsp spice blend (listed above)
• 6 eggs, whisked
• 2 cups bread crumbs
• canola oil to fill a medium pot halfway
• pinch of spice blend (listed above) to finish

Make Filling & Stuff Olives

1. In a stand mixer fitted with a paddle attachment, whip gorgonzola on medium speed until creamy. Add herbs and some of the heavy whipping cream, a little at a time, until the mixture is smooth but not runny. You may not need all of the heavy cream
2. Transfer mixture into a piping bag fitted with a small round tip. Stick the tip into the hole of the olive and gentle squeeze until you see the cheese fill to the top. Repeat with remaining olives

Bread & Fry

1. Heat oil in a medium pot to 350º
2. Mix all spice blend ingredients together
3. Combine 1 heaping tbsp of the spice blend with the flour. Set the rest of the spice blend aside
4. To bread olives, toss about 6 at a time in a flour mixture. Transfer to whisked eggs to coat, then coat completely in bread crumbs
5. Place olives in a fine-mesh strainer and drop the strainer into the hot oil until the olives are submerged. Allow to fry for 30 seconds, or until golden brown. Remove to a paper towel-lined plate to absorb excess oil. Sprinkle each batch with a dash of the spice blend. Repeat breading and frying process until all of the olives are cooked
6. Serve with freshly chopped herbs or micro greens to garnish. Enjoy immediately!