Prepare the olives

• Drain the olives well and pat them dry with kitchen paper.
• Stuff each olive with a thin piece of feta.

Set up the coating stations

• In one shallow bowl, combine the flour with the oregano, thyme, salt and pepper.
• Beat the egg in a second bowl and place the breadcrumbs into a third.

Coat the stuffed olives

• Coat each stuffed olive in the seasoned flour, then the beaten egg, and finally the breadcrumbs until evenly coated.

Fry the olives

• Heat the oil in a small saucepan or deep frying pan over a medium-high heat until hot.
• Carefully fry the olives in batches, turning occasionally, until golden brown and crispy.

Drain and serve

• Remove with a slotted spoon and drain on kitchen paper.
• Serve immediately.