• Garlic Confit
• Preheat the oven to 120 degrees Celsius.
• Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
• Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 - 2 hours or until the garlic has browned in colour. 

Stuffed olives

• Place the goats cheese, pecorino romano, garlic confit and a big pinch of salt and pepper into a bowl. Bring together with a fork and combine well. This step can also be done in a food processor if you are looking for a finer filling.
• Place the stuffing into a piping bag or ziplock bag. Once the filling has been placed into the zip lock bag, cut one of the bottom edges off. Stuff the olives with the filling.
• In a shallow wide bowl, whisk together the flour with a pinch of salt and pepper and then set up your dredging station. Begin with the flour, followed by the egg that has been whisked and lastly by the breadcrumbs. Working in batches, coat the olives in the flour, then the egg and lastly the breadcrumbs.
• On a high heat in a small pot, bring the grapeseed oil to heat. You can test to see if your oil is hot enough by dropping a breadcrumb into it and seeing if it sizzles. Working in batches of 10, use a slotted spoon to slowly lower the olives into the hot oil. Cook for 5 minutes or until golden and crispy. Place onto a cooling rack.
• Serve immediately with a squeeze of lemon.