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1
** OPTIONAL ** If youre using the almonds, season them with Essence of Emeril and toast them in a single layer in 350F oven until lightly browned; about 6 minutes being careful not to burn.
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2
Cool slightly, then form a bit of blue cheese around an almond sliver and stuff into an olive.
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3
Repeat with remaining stuffing/olives.
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4
** OTHERWISE ** Stuff about 1/2 teaspoon blue cheese into each olive.
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5
Place lightly beaten eggs in Bowl #1.
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6
Season flour with pepper and place in Bowl #2.
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7
Place the panko in Bowl #3.
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8
Dredge olives, one at a time, through Bowl #1, then Bowl #2, back to Bowl #1, and finally through Bowl #3.
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9
(Eggs, flour, eggs, panko) You may need a fork to rescue the slippery olives from the egg.
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10
Handle gently and let any excess material fall/drip off before moving to the next bowl.
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11
Place coated olives on plate, cover loosely with wrap and chill for at least 2 hours.
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12
When ready to continue, heat oil in a deep fryer or stock pot to 375F degrees.
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13
Fry uncrowded olives in skillet for 2-3 minutes or until medium-brown, then drain on brown paper bag or paper towels.
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14
Inhale said olives before anyone gets home and prepare to look innocent.
