In a frying pan, heat 2 Tbsp. of olive oil and sauté bacon until golden brown. Add meat and sauté until golden brown, over high heat.

Pour white wine over it, add salt and pepper. Put the lid on and cook for 45-60 minutes over medium heat.

Drain the meat and the bacon in order to clear the excess of fat. Chop them finely. Add the bread crumb soaked in water, the egg yolk, the Parmesan cheese and a pinch of nutmeg.

Place the mixture into a pastry bag and put this filling onto the olives.

Beat an egg with a pinch of salt. Place flour in a plate and breadcrumbs in another plate. First coat the olives in flour, then in egg and finally in breadcrumbs.

In a deep frying pan, heat abundant oil and fry olives in fours until golden light brown. Remove from oil, and place the olives over absorvent paper. Serve very hot.