Ingredients

• 9 ounces Green Castelvetrano Olives, pitted and drained
• 1 cup Panko Flakes
• 16 ounces Whole Milk Mozzarella, cut into small pieces
• ½ cup Flour
• 2 Eggs, beaten
• 1 clove Garlic, thinly sliced
• ¼ cup Italian Flat Leaf Parsley, finely chopped
• Organic Italian Hot Honey, for drizzling
• Salt, for finishing
• Oil, for frying

Instructions

1. Drain olives and pat them dry with a paper towel.
2. Stuff each olive with a small piece of mozzarella and a slice of garlic.
3. Set up three bowls. Add flour to one bowl, beaten eggs to the second, and mix panko and parsley in the third.
4. Dip each stuffed olive into the flour, then the egg, and finally coat well in the panko mixture.
5. Heat oil on the stovetop to 375°F.
6. Fry the olives for 2 to 3 minutes, turning as needed, until golden brown.
7. Remove from the oil and sprinkle with salt.
8. Finish with a drizzle of hot honey before serving.

Tips from the Chefs

• Add panko and parsley to a food processor and grind finely for a more even coating!