Olive and Rosemary Bread, Herb Infused Olive Oil, Fried Cheese Stuffed Olives with Calabrian Chile Anchovy Aioli

• Preheat the oven to 350°F.
• Mix all of the dry ingredients together in a large bowl.
• Boil the water.
• Add the vinegar and the egg whites to the dry ingredients, and mix well. While mixing dough with a hand mixer, add the boiling water (should take about 30 seconds). Add the olives and rosemary and mix again briefly to incorporate. Do not over mix the dough, the consistency will be similar to Play-Doh.
• Moisten hands with a little avocado oil and shape dough into a long loaf. Place on a parchment-lined baking sheet.
• Bake on in the oven for 1 hour to 1 hour 20 minutes. It should sound hollow when you tap on the bottom of the loaf.
• Allow them to cool completely (they will continue cooking a bit).

• Crush all ingredients except oil in a mortar and pestle and then add to the olive oil and let stand for 30 minutes prior to serving with bread for dipping to allow the flavors to infuse.

For the Aioli

• Make the aioli by placing the yolk, lemon juice, dijon, garlic, and salt in the bottom of a jar that barely fits the head of an immersion blender.
• Pour oil on top and let settle for one minute.
• Place blender head in bottom of the jar and without moving the blender head, blend on high speed. As the mayo forms, tilt the head of the blender to incorporate the remaining oil, finally moving the head to incorporate any remaining at the top. Finally, blend in the anchovy paste and chile paste. This will keep for several days, refrigerated.

For the Olives

• Drain the olives and pat them dry with paper towels.
• Stir together the cream cheese, onion, and zest. Transfer to a small ziplock bag and then trim a corner of the bag and pipe the cream cheese into the centers of the pitted olives.
• Prepare for coating the olives. Add the glucomann to a large bowl, beat the egg in a small bowl, and pour the pork panko onto a plate. Set an empty plate nearby.
• Add the olives to the bowl with glucomann and toss to coat the olives in it. Then working with a couple olives at a time, dip them into egg and then roll in panko. Place onto the clean plate. Repeat until all olives are coated. You may need to lightly press the pork panko onto the olives. If you want a thicker coating, olives may be dipped in egg and rolled in panko a second time.
• Heat the oil in a small, deep pot over medium-high heat to 375ºF-400ºF. Working in batches, lower 8-10 olives into the oil with a slotted spoon. Fry until golden, about 2 minutes, turning once. Use the slotted spoon to transfer fried olives to a paper towel to absorb excess oil. Sprinkle with a bit of salt, if desired. Repeat with remaining olives.
• Transfer olives to a serving plate and serve with the aioli.