Crab-Stuffed Piquillo Peppers - Fresh-Pressed Olive Oil

Ingredients

• Extra virgin olive oil, about 3 tablespoons in all
• 6 ounces goat cheese or cream cheese, at room temperature
• 1 tablespoon dry Spanish sherry
• 1 cup crabmeat, shredded
• 3 tablespoons finely chopped pitted black olives, preferably Spanish
• 3 tablespoons finely minced scallion tops (green parts only)
• Kosher or coarse sea salt
• Freshly ground black pepper
• 12-ounce jar of brined whole piquillo peppers, drained