Deep frying is a sensation in the USA and it seems we leave no stone unturned from deep fried turkey to deep fried oreos to now the deep fried olive. I first had a chance to taste this at the Los Angeles Times The Taste event. I tried a version that was filled with sweet potato. The recipe below calls for the use of blue cheese.
Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffedolives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain.