Chop the vegetables and fry with 3 tablespoons of extra virgin olive oil, add to the ground beef mixed, and when the meat will be browned , salt, add the white wine and let it evaporate over a low heat.
Remove the mixture from the heat and let it cool, then grind it later, pour the mixture into a bowl, then add the powder of cloves and nutmeg, the grated rind of 1/2 lemon, one egg, Parmesan cheese, bread crumbs reduced to crumbs, and mix well until the mixture is soft but firm , let it rest for half an hour .
Put the mixture into the olives.
Meanwhile prepare three bowls containing separately, flour, beaten eggs and bread crumbs. Spend any oil in the flour, then in beaten egg and finally in breadcrumbs.
Fry the stuffed olives in extra virgin olive oil boiling by turning occasionally until it reaches a golden color and uniform, then drain them and put them on a plate with paper towels.