In a large skillet, melt the butter with the olive oil. When hot and bubbly, add the chopped carrot, onion and celery and fry gently until softened, about 10 minutes

Add the pork and beef mince and brown the meat for about 10 minutes, stirring often

Next add the wine and leave it to evaporate. Season with salt, pepper and nutmeg

Cover and carry on cooking over a low heat for about 20 minutes, stirring often. (Add a little bit of stock or wine if the mixture becomes too dry.) Remove from the heat and set aside

Meanwhile, soak the bread in milk until soft. Squeeze out any excess liquid and then tear up the bread

Transfer the bread to a food processor together with the meat mixture. Add one egg and the grated Parmesan. Pulse until you have a fine, well-combined mixture. Transfer to a bowl and set aside

Stuff the halved olives with a little meat filling and fit the halves back together. Roll them in flour and place on a tray lined with parchment

In a small bowl, beat the remaining egg. Dip the olives into the egg, followed by the breadcrumbs

Heat the sunflower oil in a high-edged frying pan until it reaches 180°C. Once the oil has reached the right temperature, begin frying the olives in batches. Fry them for about 5 minutes, or until deeply golden on all sides

Drain them with a slotted spoon and transfer to a plate lined with paper towels. Repeat in batches. Serve hot, sprinkled with salt