Ingredients:
50 (approximately) giant green Italian olives
1 tablespoon olive oil
1 onion, finely chopped
200g veal mince
200g chicken mince
2 tablespoons chopped parsley
2 eggs, lightly beaten
1/2 cup grated mozzarella
1/4 cup finely grated parmesan
plain flour, for dusting
2 eggs, lightly beaten
2 cups dried breadcrumbs

Preparation:
Oil, for shallow frying. Remove the flesh from the olive by cutting carefully around the olive pip with a sharp filleting knife. Flesh should still be in one piece. It is best to cut around the olive on a diagonal.
Heat oil in a frying pan. Add onion and cook until browned. Add mince and cook until mixture is browned and all liquid has evaporated. Remove and allow to cool.
Add parsley, eggs, mozzarella and parmesan to the meat mixture and season well.
Stuff a heaped teaspoonful of the mixture into each olive. Dust olives in seasoned flour. Dip in the beaten eggs and roll in breadcrumbs. Refrigerate for 1 hour.
Pour about 1 cm of oil in the bottom of a heavy based frying pan. Cook olives in batches, until browned. Drain and serve as part of an antipasto plate.