Make the ricotta filling

• Mix the ricotta, roasted garlic, chopped thyme, rosemary and parsley, Parmesan and all the seasonings together in a bowl until well combined.
• Taste and adjust the seasoning.

Stuff the olives

• Transfer the filling to a piping bag.
• Pipe the filling into the drained olives, filling them generously.

Set up the breading station

• Place the flour in one bowl, the beaten eggs in a second and the panko breadcrumbs in a third.
• Roll each stuffed olive in flour, then egg, then breadcrumbs, pressing the crumbs on well.

Shallow fry

• Heat the vegetable oil in a pan over high heat.
• Fry the olives in batches until golden and crisp.

Serve

• Drain on kitchen paper.
• Sprinkle with flaky salt and serve with lemon wedges and a cold beer.