Directions

1. In a food processor, combine Treasure Cave Mild Blue Cheese, ricotta, honey, pistachios and basil leaves. Pulse until smooth and creamy, making sure the pistachios and parsley are finely incorporated. Transfer filling to a piping bag or resealable plastic bag with the corner snipped off and set aside.
2. Slice the olives lengthwise, halfway through. Pipe blue cheese filling into each olive and close. Once all olives are stuffed, put in refrigerator to firm while you prepare breading.
3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated Parmesan cheese. Dredge each stuffed olive in flour, making sure it’s evenly coated. Then dip it into beaten eggs and finally coat it with panko-Parmesan mixture, pressing lightly to ensure it sticks. After breading olives, return to fridge to chill while you make dipping sauce.
4. In a small bowl, combine garlic, crème fraiche, mayonnaise, lemon zest, lemon juice, smoked paprika and chili powder. Stir until smooth and season with salt and pepper to taste. Refrigerate until ready to serve.
5. Arrange olives in a baking dish in a single layer. Spray with cooking oil to help crisp. Air fry at 375 degrees F for 8-10 minutes or bake at 400 degrees F for 12-15 minutes.
6. Serve olives hot with the creamy garlic dipping sauce.