Heat the olive oil in a pan and brown the veal medallions, add salt and pepper. Once they are brown on both sides, add black olives keeping some of them aside to garnish the plate. Place the small slices of Montasio over the olives. Pour some Marsala in the pot, cover with a lid for a few minutes so that Montasio melt. Remove from heat and place the medallions on the plate, garnish with olives and the cooking liquid, and serve.