1

Slice a slit on one side of the olives so it’s open halfway. Set aside.

2

In a small bowl, mix together the sausage and half of the pecorino.

3

Using about ½ tsp of the sausage mixture, stuff each olive, pressing gently on the olive to seal. Some sausage may come out of the olive, that’s fine.

4

Set up the breading station. Place the flour, egg and breadcrumbs in its own bowl. Season the flour with a pinch of salt.

5

Working with a few olives at a time, roll into the flour, followed by the egg. Let excess drip off and then roll in the breadcrumbs. Set aside.

6

Pour the oil into a medium sized, heavy bottomed saucepan or pot and heat over medium. Once the oil reaches a temperature of 350ºF, the olives are ready to be fried.

7

Working in batches, add about five to six olives at a time to the oil and fry until golden brown and crispy, moving them around as needed. This should take about six to seven minutes for each batch.

8

Remove the olives with a slotted spoon and transfer to a paper towel lined plate.

9

When ready to serve, garnish with lemon zest and remaining pecorino. Enjoy!

10

Note: Gluten-free: use gluten-free all purpose flour and breadcrumbs.