Mom's Stuffed Olives

Large green olives with pits are used for this recipe.

With a small paring knife, remove the olive from the pit (pare as you would an apple in corkscrew fashion so you have one continuous piece).

Wrap olive around small ball of meat stuffing.

Roll olive in flour, beaten egg and then bread crumbs (Italian seasoned or plain dry bread crumbs may be used).

Fry slowly, turning to brown all sides evenly.

It's work, but they are always a hit!