<http://schema.org/recipeInstructions>
" In a small bowl, mash gorgonzola, ricotta, thyme, and lemon zest with a fork until no lumps of gorgonzola remain. Spoon mixture into a small pastry bag fitted with a 1/4-inch-round plain tip (or spoon into a plastic 1-quart food storage bag; gather mixture into one corner of the bag and snip off a small opening). Pipe cheese mixture into each olive. Put flour and bread-crumbs on separate pieces of waxed paper. Lightly beat egg in a small bowl. Dredge each olive in flour, then coat in egg; remove olive from egg with a fork, letting excess drip off, then roll in breadcrumbs to coat. Heat 1-1/2 cups of oil in a heavy-bottomed 1-quart saucepan over medium heat, until a deep-frying thermometer registers 350\u00B0F. (If you don&amp;#039;t have a thermometer, toss in a cube of bread when you start heating the oil; it will brown in about 3 minutes--when it does, the oil is ready.) Fry olives for 30 to 45 seconds each, until golden brown. Drain olives on paper towels. Cool for at least 5\u00A0minutes before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a31443/italian-fried-olives-recipe-rbk0211/>