Boursin Cheese Stuffed Olives

Prepare the Olives: Stuff each olive with Boursin cheese, then use additional cheese to fully coat the outside so each olive is completely sealed. Wearing gloves helps keep the coating smooth and not stick. Place the coated olives on a plate and refrigerate for 20 minutes to firm.
20 to 30 Castelvetrano olives, 10 oz Boursin Cheese
Make the Sauce: Combine the fig preserves, honey, and salsa macha in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, and cook for 2 to 3 minutes until smooth. Remove from heat and set aside.
⅓ cup fig jam, 3 tbsp honey, 1 tbsp salsa macha
Fry the Shallots: Add the sliced shallots to a cold skillet and pour in olive oil till fully coated. Turn the heat to medium-high and cook for 2 minutes, then reduce heat to low and continue frying until deeply golden and crisp. Use a slotted spoon to transfer to paper towels and let cool completely.
3 shallots, olive oil
Finish and Serve: In a mixing bowl, combine the cooled fried shallots, chopped chives, and toasted sesame seeds. Roll the cheese-coated olives in the sesame shallot mixture until evenly coated. Serve with the fig honey sauce on the side. Enjoy.
⅓ cup chives, ½ cup toasted sesame seeds