1. Special Equipment a pastry bag and a plain tip with a 1/4 inch opening. 2. In small bowl, combine cheeses, thyme and lemon zest (I chose to run this through my processor to make it smoother and easy to use with the tip, but not needed as per the recipe). 3. Place cheese mixture in pastry bag. 4. Pipe cheese mixture into each olive. 5. Place flour in a small bowl. 6. Pour beaten egg in another small bowl. 7. Bread crumbs in a third small bowl. 8. Dredge olives in flour, then egg followed by bread crumbs. Coating olives completly. 9. In large heavy bottomed saucepan, (or deep fryer) pour enough oil to fill at least 1/3 of the way. 10. Heat over medium heat until a deep frying thermometer inserted in oil reaches 350; if you don't have a thermometer a cube of bread will brown in a couple of minutes). 11. Fry olives in batches for 30 to 45 seconds until golden brown. 12. Drain fried olives on paper towels and cool for 5 minutes. ---------------------------------------------------------------------------
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