- Several tins of Jalapeño-Stuffed Spanish Manzanilla Olives
- 2 oz Monterey Jack cheese, cut into matchstick size strips
- 1 cup fresh bread crumbs
- 2 large eggs
- 1/2 cup all purpose flour
- olive oil for frying
Drain the olives and rinse under cold running water. Carefully stuff a strip of cheese into each olive. Place the breadcrumbs in a medium bowl. Crack the eggs into another bowl and whisk. Place half the flour in a fine mesh sieve, add half of the olives and toss to coat. Transfer the olives to the bowl with beaten eggs, and gently stir to coat the olives all over with the egg. Transfer the olives to the bowl with the breadcrumbs and toss to coat completely. Repeat with the remaining flour, olives and breadcrumbs. (The olives can be breaded 1 day ahead. Cover and refrigerate.) Place a medium saucepan over medium high heat and add enough oil to reach halfway up the sides of the pan. Heat the oil to 350 degrees. Working in 2 batches, fry the breaded olives for 2 minutes, or until golden brown. Transfer them to paper towels to drain. Serve immediately.
Try using our pitted, Chili Pepper olive pouches instead. They'll be easier to stuff and offer a similar spicy flavor.