Drain the olives

• Drain the pitted Castelvetrano olives in a colander.
• Reserve the brine for martinis.

Stuff the olives with blue cheese

• Take a small piece of blue cheese and press it into each olive.
• Repeat with all the olives until the cheese is used up.

Heat the frying oil

• Pour the oil into a saucepan and heat over medium heat.

Set up the breading station

• Fill one bowl with flour.
• Beat the eggs in a second bowl with a fork.
• Mix the seasoned breadcrumbs and the queso in a third bowl.
• Line up the olives, flour, eggs, breadcrumbs, oil and a paper towel-lined pan.

Bread the olives

• With a wet hand, roll an olive in the flour and shake off the excess.
• Coat it in the egg, letting the excess drip off.
• With a dry hand, roll it in the breadcrumb mixture.
• Keep one wet hand and one dry hand throughout and set the breaded olives aside.

Fry the olives

• Place a batch of breaded olives in the spider and lower them into the hot oil together.
• Move them gently so they don't clump, frying until golden brown.
• Lift them out and drain on paper towels.
• Fry the remaining olives in batches.

Serve

• Transfer the fried olives to a serving bowl and serve warm.