• 20 black olives, pitted (Kalamata)
• 1/2 bunch flat-leaves parsley
• 1/2 bunch fresh basil
• 2 tablespoons capers, rinsed
• 1 garlic clove
• Juice of ½ lemon
• 4 veal scalopine
• 4 slices bacon or lard
• Olive Oil
• Salt
• Black pepper

Finely chop the olives, parsley, basil, capers, and garlic. Add lemon juice and pepper and beat until you have a smooth paste.

Season veal with salt and pepper. Spread a little spoon of the olive paste on each veal slice. Wrap each one in a slice of bacon. Arrange parcels in a pan. Drizzle with olive oil.

Cook in a pan 10 minutes, until the bacon is crispy. Serve immediately.