Description

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

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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.

Prep Time: 1 hour
Cook Time: 20 minutes
Category: Appetizer
Method: Fried
Cuisine: Italian

Nutrition

Serving Size: 1 portion (about 6–8 olives)
Calories: 310
Sugar: 1g
Sodium: 520mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 18g
Cholesterol: 115mg