Fill a pot with enough oil to reach a depth of 1 inch and heat to 325 degrees on a deep-fry thermometer. In a bowl, combine 1/2 cup chopped pitted green olives with 3/4 cup room-temperature cream cheese. Rinse and pat dry 3/4 pound okra. Make a lengthwise slit in each pod, beginning at the tip; scrape out the ribs and seeds. Fill each pod with about 1 teaspoon of the cream cheese mixture and press the cut edges together to seal. In a shallow dish, stir together 1 1/2 cups fresh breadcrumbs, 2 teaspoons chopped oregano and 1 teaspoon salt; place 1/2 cup flour in a second shallow dish and 1 egg beaten with a splash of water in a third shallow dish. Working with 1 okra at a time, coat with the flour, dip in the egg, then coat with the seasoned breadcrumbs. Working in batches, fry the okra until golden, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain.