• Drain the olives. If they’re not already pitted, use a cherry pitter to carefully remove each pit. Set aside.
• In a small food processor, blitz together the softened cream cheese, Parmesan cheese, and garlic until relatively smooth.
• Season cheese mixture with salt and pepper, to taste.
• Spoon into a large pastry bag.
• Note: You can fit the bag with a coupler set and a medium round piping tip, if you like - I just cut the end off the bag when I’m ready to pipe it.
• Use the piping bag to fill each of the olives, placing each on a baking sheet once filled.
• Once all of the olives are filled, cover and place in the fridge until you’re ready to bread and fry them.

Breading:

• Line a work surface - and a baking sheet - with parchment paper.
• Mix together the flour, salt, and thyme into one medium bowl. Crack the eggs into a separate bowl, whisking until lightly beaten and smooth. Measure the panko into a 3rd bowl.
• Roll each stuffed olive into the flour mixture, shaking off excess flour before returning them to the baking sheet.
• Dip a flour coated olive into the beaten eggs, allow the excess egg mixture to drip off before rolling it in the panko, giving it a light squeeze to compact the coating a bit. Place on the lined baking sheet,
• Repeat with remaining stuffed olives. I like to use my left hand to dip an olive into the egg, then drop it into the panko. Then I use my right hand to coat the olive with panko - this prevents a buildup of coating from forming on my hands!
• Once all the olivess are coated, place the cookie sheet of breaded olives in the fridge to chill, as you prepare the oil.

Deep Frying:

• Heat oil 350 F . You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3" deep.
• Carefully transfer chilled breaded olives to the heated oil. Fry a few at a time - turning frequently for even cooking- until golden brown.
• As the olives are cooked, use a (metal!) slotted spoon to transfer them from the oil, to a pan lined with paper towels.
• Serve hot, with marinara sauce or garlic aioli for dipping.

Air Fryer Method:

• Preheat your Air Fryer to 350 F
• Spray a light coating of oil over all the breaded olives, add to air fryer basket.
• Cook for 5-7 minutes.
• Check the fried olives for doneness - you can put them back in for a minute or two, if needed.
• Serve hot, with marinara or garlic aioli as a dipping sauce.