How to make it
7 steps. Take it one step at a time.
Sauté the chopped onion, carrot, and celery
Sauté the chopped onion, carrot, and celery in a pan with a little oil. Add the cubed beef, pork, and chicken. Brown the meat thoroughly.
15 minDeglaze the pan with the white wine
Deglaze the pan with the white wine and cook until the liquid has evaporated. Season with salt and pepper, then let it cool slightly.
5 minGrind the meat mixture
Grind the meat mixture in a food processor or meat grinder until fine. Transfer to a bowl and mix in the Parmesan cheese, one egg, nutmeg, and lemon zest. The mixture should be compact and moldable.
Pit the olives by cutting them
Pit the olives by cutting them in a continuous spiral, starting from the stem end, staying close to the pit. This leaves you with a strip of olive flesh.
Take a small amount of meat filling and wrap the olive spiral around it
Take a small amount of meat filling (about the size of a hazelnut) and wrap the olive spiral around it, reshaping it into its original olive form.
Dredge each stuffed olive first
Dredge each stuffed olive first in flour, then dip into the remaining beaten eggs, and finally coat thoroughly in breadcrumbs.
Heat the frying oil
Heat the frying oil to 350°F (177°C). Fry the olives in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and serve warm.
3 min
A little kitchen wisdom
Traditionally, 'Ascolana Tenera' olives are used. If you cannot find them, use the largest green olives available (like Cerignola). The spiral cut for pitting is the authentic way to ensure the olive wraps around the meat filling.
