A new take on a classic nosh: These olives are stuffed with creamy blue cheese and fried.
Soak olives in cold water for 15 minutes to reduce brininess. Drain, and pat dry. Stuff each with blue cheese.
Put flour, egg, and breadcrumbs in 3 bowls. Dredge olives in flour, dip in egg, then dredge in breadcrumbs. Refrigerate until ready to fry.
Heat vegetable oil in a saucepan over medium until hot but not smoking. Working in batches, fry olives until golden, about 1 1/2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Serve warm.