*use pimento stuffed olives if you have to, just remove pimentos
melt butter in skillet. combine meats and brown.
add wine and cook until evaporated. add stock. simmer about 5 minutes until reduced and soft. cool for 5 minutes.
in food processer, add meat, 2 tablespoons breadcrumbs, 1 egg, parsley, salt and pepper. pulse until a coarse paste.
rinse and dry olives. using a small spoon, pastry bag or ziplock bag with the corner clipped, fill each olive. don't overfill.
dredge olives in flour, dip in egg beaten with water and roll in crumbs. saute in oil until golden brown (about 10 mins).
drain on paper towel and serve hot.