INGREDIENTS:36 California ripe olives, large or extra large 3 Tbsp. garlic, minced 3 Tbsp. anchovy paste 1 ½ Tbsp. lemon zest, minced ½ tsp. thyme, chopped 1 cup flour, all-purpose 2 eggs, beaten 1 cup bread crumbs as needed, olive oil DIRECTIONS:Drain the olives and reserve for stuffing. Prepare a paste from the garlic, anchovies, lemon zest and thyme. Stuff 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 ...

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