1-First, prepare the olives by cutting a spiral around each one with a small knife to remove the pit in one piece, then soak them in salted water.

2-For the filling, finely mince the onion, carrot, and celery; sauté them in a skillet with melted butter and olive oil for five minutes, then add garlic and cook for one more minute.

3-Mix in the sausage, ground beef, and ground chicken, cooking and chopping for 5 to 10 minutes until done, then add the wine, nutmeg, red pepper, salt, and pepper; simmer for 10 minutes to reduce the liquid.

4-Blend the mixture until smooth, then incorporate the egg yolk and Parmesan cheese, and chill if needed.

5-Stuff each olive with about half a teaspoon of the filling shaped into an oval, enclosing it completely, and refrigerate.

6-Bread the olives by dipping them first in flour, then in beaten eggs, and finally in Italian breadcrumbs, repeating the egg and breadcrumb steps for a second coating.

7-Fry in hot oil in batches for about one minute until golden, turning for even cooking, then drain on paper towels and serve immediately.