Instructions: Drain the olives and reserve for stuffing. Prepare a paste from the garlic, anchovies, zest, and thyme. Stuff the olives with the paste using a pastry bag with a small tip. Roll the stuffed olives in flour and dip into the beaten eggs. Toss in the bread crumbs and fry in olive oil at a moderate temperature(250-275 ) until golden brown. Drain on absorbent paper.

Note: The moderate temperature(250-2750) prevents the immediate formation of an outer crust on the pieces of food. In addition, with a moderate temperature the pieces of food do not burn on the outside before they are cooked throughout the center.

Makes 24 servings (6 olives each).

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