Ingredients:
20-40 Pitted Greek olives, such as Kalamata
1 cup crumbled feta cheese
1/2 teaspoon crumbled, dried Greek oregano
1 tablespoon Greek olive oil
1 tablespoon lemon juice
1 cup flour
1 cup milk
1 egg
Greek olive oil, for frying

Instructions:
Place the olives into a strainer and rinse with cold water. Pat dry with paper towels.
Add the feta, oregano, and lemon juice to a food processor and pulse until smooth. 
Using a small spoon or knife, stuff each olive with the feta mixture. Set aside.
In a medium bowl, add the flour, milk, and egg. Whisk together until smooth. Set aside.
Pour olive oil into a deep skillet so it covers an inch up the side of the pan. 
Set the heat on medium and let the oil warm for a few minutes.
Dip each olive into the batter and place in the oil. 
Cook the olives until golden brown in color. 
Remove the olives from the pan using a slotted spoon and place on paper towels to drain. 
You will need to cook the olives in batches to avoid overcrowding.