Strain a 6-ounce can of California ripe olives. I am using green olives. But mainly, you want large olives that are pitted and you can make green, black, or any combination of CA grown olive work.
Add 4 ounces softened cream cheese, 1 tablespoon minced jalapeño, 3 cloves of minced garlic, ⅛ teaspoon sea salt, ⅛ teaspoon black pepper, and 1 tablespoon of chopped parsley to a large mixing bowl. Mix until well combined.
Transfer the cream cheese mixture to a piping bag, or a sandwich bag like I used, pushing the mixture into the corner of the bag, removing as much air as you can, and twisting off the top. Snip off the corner of the bag such that it will fit inside of the olives.
Lay the olives onto a small baking sheet, whole side up.
Pipe the cream cheese mixture into each of the olives, careful not to over stuff them or to have the mixture blow out the backside of the olive.
After all olives have been stuffed, transfer the baking sheet to the refrigerator and let them cool for 30 minutes. This is to firm up the cream cheese so that when you are handling them for breading, it does not squeeze out of the olives.
Place the ¼ cup of flour in a small bowl, 1 beaten egg in another small bowl, and mix together 1 cup Panko breadcrumbs and 1 teaspoon of olive oil in another small bowl. The oil mixed with the breadcrumbs will help give the baked olives an even “fried” like texture when baking.
You can use just Pankos like I did, or a combo of regular breadcrumbs and Panko for a more even coating. I like uneven crunch. You do you.
Take the olives out of the refrigerator and transfer them to a small bowl. Coat the baking sheet they were on with olive oil.
Dredge the olives in the flour, then in the egg mixture, and then coat them with breadcrumbs. Transfer the prepared olives to the baking sheet, spacing them out evenly.
Place the breaded olives back in the fridge for 60 minutes. This time it is to keep the cream cheese in place while baking.
Preheat the oven to 425 degrees F.
Place the baking sheet in the oven and bake for 15 minutes, until the breadcrumbs are golden brown and evenly baked.
Top off with Mexican crema, Sriracha, chopped parsley and serve!