Olive all'ascolana (Stuffed Deep-Fried Olives)
A traditional Italian appetizer originating from the Marche region, specifically Ascoli Piceno. This classic dish features a savory, spiced multi-meat filling stuffed inside tender green olives. Naturally lactose-free, these crispy bites pair beautifully with a glass of sparkling wine for a festive gathering or elegant aperitivo. The contrast between the crunchy breaded exterior and the rich, savory center creates a deeply satisfying flavor profile.
Ingredients
Olives
Filling
Breading and Frying
Method
Preparation
Soak the green olives in water infused with fresh wild fennel for 12 hours.
Chop the beef, pork, and chicken breast into small chunks.
Roughly chop the carrot and celery, then press the cloves into the onion half.
Cooking the Filling
Heat extra virgin olive oil in a pan and saute the chopped vegetables for a few minutes.
Add the beef and pork, season with black pepper, cover, and cook for 20 minutes.
Incorporate the chicken breast, pour in the white wine, season with fine salt, and simmer covered for 1 hour.
Cool the cooked mixture completely, remove the cloves from the onion, and process through a meat grinder.
Assembly
Combine the ground meat with grated Parmigiano Reggiano, egg, and a pinch of nutmeg, then knead into a smooth mixture.
Slice the olives spirally around the pit to remove it while keeping the flesh intact.
Open the spiraled olives gently, fill the cavities with the meat mixture, and reshape them firmly into their original olive shape.
Breading and Frying
Whisk the eggs with a pinch of salt, then coat each stuffed olive sequentially in plain flour, beaten egg, and breadcrumbs.
Heat sunflower oil to {{180|°C}} and deep-fry the olives for about 2 minutes until golden and crunchy.
Drain on paper towels and serve warm.
Chef's Notes
Requires 12 hours of soaking time for the olives. Can be breaded and frozen raw, then fried directly from frozen.