Heat the extra-virgin olive oil in a medium-large frying pan over medium heat. Add the beef and pork and saute until browned, about 5 minutes. Add the tomato paste and simmer over low heat for 15 minutes. Add the chicken livers and simmer for 5 minutes more.

Soak the bread roll in cold water, squeeze out excess moisture, and crumble.

Combine the meat mixture in a bowl with the bread, 1 egg, the Parmesan, salt, pepper, nutmeg, and cinnamon. Mix well.

Use this mixture to stuff the olives one by one carefully.

Set out three bowls; fill the first with the flour, the second with the remaining 2 eggs (beaten), and the third with the bread crumbs. Dredge the olives in the flour, dip them in the egg, and then in the bread crumbs.

Heat the frying oil in a deep-fryer or deep saucepan until very hot. Test the oil temperature by dropping in a small piece of bread. If it immediately bubbles to the surface and begins to turn golden, the oil is ready.

Fry the olives in small batches. Remove with a slotted spoon when a crisp, golden crust forms around each olive. Place on paper towels to drain. Serve hot.