Stuffed Olives

Quick Summary: These classic Italian appetizers feature large green olives stuffed with a savory meat and cheese filling, which are then breaded and deep-fried until golden brown.
Source: Roz

>> servings: 2
With a #small paring knife{}, moving in a spiral motion around each @large, whole green Castelvetrano green olives{60}, cut down through to the pit. With the knife inserted in the olive, turn it around and slice it in one spiral continual slice.
Discard the pit and place olive in a #bowl{} of salted @water{2%cups} with @salt{1%Tbsp}. Repeat with all olives.
 
In a #mini food processor{}, place the chopped @medium onion{½}, @small carrot{1}, and @celery and the leaves{½%cup} to finely mince (this is the 'soffrito').
 
In a #large skillet{} over medium heat, melt the @butter{1/4%cup} with the @olive oil{2%Tbsp}.
Saute the 'soffrito' of onions, carrot and celery for ~{5%minutes}.
Add the minced @garlic{3%cloves} and saute for another ~{1%minute}.
Add the @mild Italian sausage{4-6%ounces}, @ground beef{4-6%ounces} and @ground chicken{4-6%ounces}; with the end of a #large cooking spatula{}, chop up the meats as they cook for ~{5-10%minutes} until completely cooked.
Add @dry white wine{⅓%cup}, @nutmeg{¼%tsp}, @cracked red pepper{1%pinch}, @freshly cracked sea salt and black pepper{} to taste and cook for ~{10%minutes} or until the liquid is slightly reduced.
 
Transfer the entire mixture to a #food processor{} and blend until a smooth paste develops.
Add the @egg yolk{1} and @freshly-grated Parmesan cheese{½%cup} and blend again.
Remove the mixture and shape into into a ball; if it is too soft or sticky, place it in the #refrigerator{} to chill. This filling can be made up to two days ahead and kept in the refrigerator in an #airtight container{} until ready to stuff the olives.
 
Take a ½ teaspoon of the filling; roll it into an oval shape and wrap a pitted olive around it.
Press gently to close the olive completely over the filling; repeat with all of the olives. Refrigerate the stuffed olives until ready to fry.
 
Have 3 #bowls{} ready. One for @flour{2%cups}, one for the @eggs{3}, and one for the @Italian breadcrumbs{2-3%cups}.
Dip the stuffed olives in the flour, then into the eggs and then into the breadcrumbs.
Dip the breaded olives back into the eggs and breadcrumbs for a second coat.
With your hands, gently press all of the breading into a nice shape around each olive.
 
Fill a #heavy deep frying pan{} with @vegetable or olive oil for frying{1%bottle}, and heat up the oil.
Carefully drop each olive into the oil and fry for ~{1%minute} until gently golden brown, turning them to brown evenly on all sides. Fry in small batches so they don't touch while frying. (If the olives brown sooner than 1 minute, the oil is too hot and the stuffing is not cooking completely, so turn the oil down if this is taking place).
Place on a #platter{} with a #paper towel{}.
Serve immediately.