To make the olive stuffing, Heat the olive oil in a non-stick frying pan over medium heat. Add the onion, carrot and celery. Cook, stirring, until the vegetables are soft (approximately 4 minutes). Add the beef, pork and chicken mince and cook until browned all over. Add the white wine and cook until the alcohol has evaporated. Season with salt and pepper to taste, then and remove from the heat. Set aside to cool.
Once the mince mixture is cool, stir in the dried breadcrumbs (20g), Parmigiano Reggiano and egg.
Place the flour in a bowl. In a separate bowl, place 60g dried breadcrumbs. Use a fork to lightly whisk 2 eggs in a third bowl.
To make the Olive all’ Ascolana (meat stuffed olives), cut each olive in half. Fill the halved olives with ½ teaspoon of the olive stuffing and shape into an olive. Coat the filled olives in the flour, shaking off any excess. Dip the flour coated olive in the egg mixture, then coat in breadcrumbs.
Heat the sesame oil in a saucepan over medium heat to reach a temperature of 170°C (when the oil is ready, a pinch of breadcrumbs sizzle when dropped in the saucepan). Add the meat stuffed olives in batches and fry for 1-2 minutes or until golden. Remove with a slotted spoon and transfer to a plate lined with paper towel. Olive all’ Ascolana (meat stuffed olives) are best served hot. They can also be served warm or at room temperature – buon appetito.