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Pat olives dry on paper towel, then using a chopstick, fill cavity of each olive with ’nduja. Place flour, egg, combined breadcrumbs and hemp seeds in three separate shallow bowls. Dust stuffed olives in flour, then roll in egg, allowing excess to drip off then coat in crumb mixture. Place on tray and refrigerate to set (30 minutes).
Meanwhile, for ’nduja oil dressing, place oil in a saucepan over low heat; add shallot, garlic and fennel. Cook, stirring occasionally, until translucent (3 minutes). Add ’nduja and stir until fragrant and broken down to a grainy texture (6 minutes). Remove from heat and stir in brine and juice. Keep warm.
Fill a large saucepan one-third with vegetable oil and heat to 175˚C. Deep-fry olives, in batches, until golden (1-2 minutes); drain on paper towel and dust with fennel pollen.
Serve olives with the ’nduja oil dressing, scattered with fried parsley and lemon wedges.