Brown the meat - previously cut into small pieces (like a stew) - with oil and butter, some chopped celery, carrot onion and some rosemary. Add the white wine and season with salt to taste.
Once prepared, the meat must be ground and mixed with Parmesan cheese, two egg yolks and nutmeg to taste. Keep aside to rest.
Pit each olive with a knife taking care to make a spiral with the pulp. Stuff it with the meat, recompose it in its original form, pass it in the flour, then in the beaten egg and finally in the breadcrumbs.
Fry the olives in hot oil and serve hot.
Consorzio Vini Piceni
Via Vannicola, 5 (ex Palazzo del Giudice) - 63073 Offida (AP) Italy