Steps

1. Drain 500g Green Olives thoroughly after removing them from the jar.
   🕒 03:02
2. Finely chop 1/4 Onion, 1/4 Carrot, and 1/4 Celery.
   🕒 03:17
3. Heat Extra Virgin Olive Oil to taste in a frying pan. Add the finely chopped 1/4 Onion, 1/4 Carrot, and 1/4 Celery and sauté until softened.
   🕒 04:06
4. Once the vegetables are softened, add 800g Ground Pork and Beef Mix and cook until browned. Lightly season with Salt to taste.
   🕒 04:17
5. Add 50ml White Wine and cook until the alcohol evaporates and the liquids from the meat and vegetables are reduced.
   🕒 04:39
6. Once most of the liquid has evaporated, transfer the sautéed mixture to a food processor and pulse until coarsely ground. Transfer to a bowl. This is the key! Coarsely grinding retains texture.
   🕒 04:56
7. Add Nutmeg to taste to the mixture in the bowl and mix gently. Let it cool down. This is the key! Adding eggs to hot ingredients will cause them to scramble, so it's important to let it cool.
   🕒 05:31
8. Grate 1/3 lemon's zest and add it to the mixture, then combine.
   🕒 05:53
9. Once the mixture has cooled, crack in 1 Egg and mix well.
   🕒 06:17
10. Add 40g Parmesan Cheese and mix. If the mixture is too soft, add a small amount of breadcrumbs to adjust the consistency.
    🕒 06:35
11. Taste and adjust seasoning with Salt and Pepper to taste. The olive filling is now complete.
    🕒 06:48
12. Make a lengthwise slit in the drained 500g Green Olives.
    🕒 07:14
13. Shape the filling with your hands and stuff it into the slit of each olive. It's okay if some of the filling protrudes.
    🕒 07:47
14. First, coat the stuffed olives evenly with 100g All-purpose Flour.
    🕒 08:36
15. Next, dip them in 1 beaten Egg.
    🕒 08:55
16. Finally, coat them thoroughly with finely crushed 50g Breadcrumbs.
    🕒 09:05
17. Heat Extra Virgin Olive Oil for frying to taste in a pot to 170-180℃ (338-356℉). Fry the coated olives until golden brown. This is the key! The filling is already cooked, so you just need to fry until the coating is colored.
    🕒 09:33
18. Drain the fried olives well and serve them on a plate lined with paper towels. This is the key! They are delicious when fresh, and can also be frozen. They can be fried from frozen, making them convenient for making ahead.
    🕒 11:03