In a medium skillet, heat the extra virgin olive oil and add the shallots.
Once the shallots are soft, add the pine nuts and cook until to a golden brown.
Add the goat cheese and let it melt partially, while incorporating the rest of the ingredients. Add the thyme leaves and season the ingredients with the black pepper.
Spoon the mixture into the piping bag and let it rest until it cools down.
Cut the tip of the piping bag wide enough so the pine nuts can pass through, but not too wide. Otherwise it will be difficult to stuff the Gordal olives.
Stuff all the Gordal olives, and set aside.
Beat the eggs with the milk.
Roll the Gordal olives in flour, pass them through the eggs, then coat them with the breadcrumbs.
Store in the refrigerator until frying time.
Fry them at 360°F for about a minute or until they turn golden brown.