Fried olives stuffed

2 tablespoons anchovy paste

1 tablespoon grated lemon zest

1/2 teaspoon chopped fresh thyme

1/2 teaspoon chopped fresh basil

2 dozen drained, canned extra-large ripe pitted Lindsay olives

3/4 cup flour

2 eggs, beaten

3/4 cup plain or seasoned bread crumbs Olive oil, for frying

In a small bowl make a paste of the garlic, anchovy paste, zest and herbs. Fill a small pastry bag fitted with a small plain tip with the paste. Stuff olives. Roll in flour, then dip in eggs and finally roll in crumbs. Fry in oil at a moderate temperature (250- to 275-degrees F) until crisp and golden brown. Drain on a paper towel-lined plate. Serve hot. Makes 4 servings.

FOR VARIATION: Substitute 5 to 6 tablespoons prepared dried tomato tapenade or basil pesto for the garlic-anchovy paste- proceed as directed above.