I love this recipe because it turns simple ingredients into something extraordinary. The combination of briny green olives, rich meat filling, and golden crisp coating creates the perfect bite. They make an impressive appetizer for parties, a fun snack, or even a special addition to a charcuterie board. Plus, once I start making them, it’s impossible to stop at just one.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500 g green olives, preferably the “Ascolana tenera” variety 150 g beef 100 g tender meat cut 50 g chicken breast 1 onion 1 celery stalk 1 carrot 2 eggs Extra virgin olive oil and butter for frying Salt and pepper to taste 50 g Parmesan cheese, grated Nutmeg to taste 1 glass light broth or cooking liquid
For breading Breadcrumbs 1 egg Flour
Directions
Step 1 I start by finely chopping the celery, onion, and carrot. I cut the meat into small pieces and cook everything together in a pan with a mix of olive oil and butter until lightly browned and fragrant.
Step 2 Once the meat is cooked, I add a little liquid to deglaze the pan and let it absorb. I remove it from the heat and let it cool slightly before passing everything through a meat grinder or chopping finely in a food processor.
Step 3 I transfer the mixture to a bowl and add grated Parmesan cheese, eggs, a touch of nutmeg, salt, and pepper. I mix everything together until smooth and well combined, forming a soft but shapeable filling.
Step 4 Next, I prepare the olives. I make a spiral cut around each one to remove the pit, keeping the olive intact in a long strip. Then, I wrap each olive around a small amount of filling, pressing gently so it keeps its round shape.
Step 5 To bread the olives, I roll each one lightly in flour, dip it in beaten egg, and then coat it generously in breadcrumbs. I repeat this process until all the olives are coated.
Step 6 I heat olive oil (or a mix of oil and butter) in a deep pan and fry the olives in batches until golden brown and crisp. Once fried, I place them on paper towels to drain any excess oil.
Step 7 I serve them hot, sometimes with a few lemon wedges on the side for a fresh touch.
Servings and Timing
This recipe serves about 4 people and takes around 1 hour and 20 minutes from start to finish—1 hour for preparation and 20 minutes for frying.
Variations
I sometimes change the filling by using minced turkey or adding a bit of cooked spinach for a lighter version. For a vegetarian option, I’ve replaced the meat with finely chopped mushrooms sautéed with garlic and herbs—it’s equally delicious.
Storage/Reheating
I store leftover fried olives in an airtight container in the fridge for up to 2 days. To reheat, I bake them in a preheated oven at 180°C (350°F) for 8–10 minutes to bring back their crispiness. I avoid microwaving, as it softens the coating.
FAQs
Can I make these ahead of time?
Yes, I can prepare and bread the olives up to a day ahead and keep them refrigerated until ready to fry.
Can I freeze stuffed olives?
Yes, I freeze them before frying. When ready, I fry them directly from frozen, adding a few extra minutes to the cooking time.
What type of olives should I use?
Large, firm green olives work best—ideally the “Ascolana tenera” variety, but any meaty green olive will do.
Can I bake them instead of frying?
Yes, I bake them at 200°C (400°F) for 20–25 minutes until golden, turning them halfway through.
How do I prevent the filling from falling out?
I make sure the olive wraps tightly around the filling and that the breading covers every part of the surface.
Can I make them without cheese?
Yes, I can omit the Parmesan or use a non-dairy alternative—it still tastes wonderful.
What’s the best oil for frying?
I prefer extra virgin olive oil for authentic flavor, but a neutral oil with a high smoke point also works.
How do I serve them?
I serve them hot as appetizers, sometimes alongside aioli, marinara sauce, or simply with lemon wedges.
Can I make them gluten-free?
Yes, I use gluten-free breadcrumbs and flour for the coating.
How do I know when they’re done frying?
They’re ready when they’re golden brown and crisp on all sides, which usually takes about 2–3 minutes per batch.
Conclusion
Olive alla Ascolana are a classic Italian treat that I love making whenever I want to impress guests or indulge in a bit of Italian tradition. The combination of tender, flavorful filling and crisp golden coating makes them irresistible. Whether served as a starter or a snack, they bring the perfect taste of Italy to my table every time.
Traditional Olive alla Ascolana — iconic stuffed and fried green olives from Ascoli Piceno, Italy. These crispy golden bites are filled with a savory blend of meats, cheese, and spices, offering the perfect combination of briny, rich, and crunchy flavors.
Ingredients
500 g green olives, preferably “Ascolana tenera” variety
150 g beef
100 g tender meat cut
50 g chicken breast
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 eggs
Extra virgin olive oil and butter, for frying
Salt and pepper, to taste
50 g Parmesan cheese, grated
Nutmeg, to taste
1 glass light broth or cooking liquid
For Breading:
Breadcrumbs
1 egg, beaten
Flour
Instructions
Cook the filling: Heat olive oil and butter in a pan. Add onion, celery, carrot, and chopped meats. Sauté until lightly browned and fragrant.
Deglaze with a little broth or cooking liquid and cook until absorbed. Let cool slightly, then finely chop or grind the mixture using a food processor or meat grinder.
Transfer the meat mixture to a bowl. Add grated Parmesan, eggs, a pinch of nutmeg, salt, and pepper. Mix until smooth and well combined to form a moldable filling.
Prepare the olives: Make a spiral cut around each olive to remove the pit while keeping the olive intact. Wrap each olive strip around a small amount of filling, pressing gently to reform its shape.
Bread the olives: Roll each filled olive lightly in flour, then dip in beaten egg, and coat generously in breadcrumbs. Repeat for all olives.
Fry the olives: Heat olive oil (or a mix of oil and butter) in a deep pan over medium-high heat. Fry olives in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels.
Serve hot, optionally with lemon wedges or dipping sauces such as aioli or marinara.
Notes
Use large, firm green olives for best results.
Ensure olives are wrapped tightly to prevent the filling from falling out during frying.
Can be prepared and breaded ahead of time and fried just before serving.
For a vegetarian version, replace meat with finely chopped sautéed mushrooms and herbs.
Bake at 200°C (400°F) for 20–25 minutes for a lighter option.
