Olive all’Ascolana (Italian Stuffed Fried Olives)

Olive all’Ascolana (Italian Stuffed Fried Olives) are one of the most iconic appetizers from the Marche region of Italy, especially from the town of Ascoli Piceno. These delicious Italian stuffed olives are filled with a flavorful meat mixture and then breaded and deep-fried to crispy perfection.

Traditionally, large green olives are carefully pitted by slicing them in a spiral, then stuffed with a savory blend of meats, and finally closed back up and coated in breadcrumbs. In modern kitchens, you can use pre-pitted green olives, which makes the process much quicker and easier—without compromising on taste!

Olive all’Ascolana are crunchy on the outside, tender and juicy inside, and bursting with flavor. They're perfect as an appetizer, party snack, or as part of an Italian-style aperitivo. These fried stuffed olives are a beloved finger food across Italy and often served at buffets, festive gatherings, and wine bars.

Whether you call them Olive all’Ascolana, Olive Ascolane, or simply Italian stuffed olives, this traditional recipe is guaranteed to impress. Try making them at home—you’ll be surprised how simple (and fun!) it is, and your guests will absolutely love them!

Jump to:

• Ingredients
• Instructions
• Storage
• Tips
• Variations
• How to Serve
• History
• Recipe Card

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Ingredients

Prep Time: 45 Min | Cook Time: 30 Min | Servings: 6-8 (about 40 stuffed olives) 

• 700 g (25 oz) large pitted green olives (about 35-40 olives)
• 200 g (7 oz) ground beef
• 200 g (7 oz) ground pork
• 100 g (3.5 oz) ground chicken
• ½ medium carrot
• ½ medium onion
• ½ celery stalk
• 150 ml (~¾ cup) white dry wine
• 2 tablespoons extra virgin olive oil
• 1 egg
• 60 g (~½ cup) grated Parmigiano Reggiano
• Freshly grated nutmeg, to taste
• Finely grated lemon zest, to taste
• Pinch of salt, or to taste

FOR THE BREADING:

• 2 eggs
• All-purpose flour, as needed
• Breadcrumbs, as needed
• Salt, to taste
• 1 liter (4¼ cups) peanut oil, for frying

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Instructions

Prepare the Filling

Step 1) - To make authentic Olive all’Ascolana, start by preparing the flavorful meat filling.

Finely chop the carrot, the celery, and the onion. These aromatic vegetables form the base of the filling and give it depth of flavor. Heat 2 tablespoons of extra virgin olive oil in a saucepan over medium heat. Add the chopped vegetables and sauté for a few minutes, stirring occasionally, until softened and fragrant.

Next, add the ground beef and ground pork to the pan. Cook the meat over medium heat, stirring often to break it apart and help it brown evenly. After about 10 minutes, add the ground chicken and a pinch of salt. Stir well to combine all the meats.

Step 2) - Deglaze the pan with the dry white wine. Let the mixture simmer gently for another 10 minutes, or until the wine has mostly evaporated and the meat is fully cooked. The filling should be moist but not watery.

Once cooked, transfer the meat mixture to a large bowl and allow it to cool completely at room temperature.

Step 3) - When the meat is cool, add one beaten egg, the grated Parmigiano Reggiano, a pinch of freshly grated nutmeg, a little lemon zest, and more salt if needed. Mix thoroughly with a spoon or your hands until everything is well combined and you have a smooth, compact filling.

Stuffing the Olives

Step 4) - Use large, firm green olives that are already pitted, or pit them yourself if needed. Carefully cut each olive lengthwise, from top to bottom, and gently open it without breaking it in half.

Take a small amount of filling and shape it into a tiny oval meatball, just large enough to fit inside the olive. Insert it into the olive, pressing gently to close it and restore its rounded shape. Repeat the process until all the olives are stuffed.

Place the stuffed olives on a tray or plate as you go. Be patient - this part takes a little time, but it's worth it!

Breading the Olives

Step 5) - Once all the olives are filled, prepare for breading. You'll need three shallow containers: one with all-purpose flour, one with beaten eggs, one with plain breadcrumbs

Roll each olive first in the flour, then dip it into the beaten eggs, and finally coat it evenly in breadcrumbs. This basic breading method gives a light, crisp exterior.

Optional: For a thicker, crunchier crust (like the ones often found in Italian street food), dip the olives a second time in the egg and breadcrumbs.

Place the breaded olives on a tray and set aside while you heat the oil.

Frying the Olive All'ascolana

Step 6) - Pour plenty of peanut oil into a deep pot or fryer and heat it to 170°C (about 340°F). Once the oil is hot, carefully lower the stuffed and breaded olives into the oil in small batches. Do not overcrowd the pan.

Fry for about 2–3 minutes, or until they turn golden brown and crispy. Use a slotted spoon to remove them and transfer them to a plate lined with paper towels to drain excess oil.

Serve Olive all’Ascolana hot and crispy, ideally as an appetizer or part of a festive Italian aperitivo spread. These Italian stuffed fried olives are sure to impress your guests with their rich flavor and perfect texture.

YOU MUST ALSO TRY:

• Uova alla Monachina (Crispy Italian Béchamel-Stuffed Eggs)
• Italian Stuffed Peppers
• Italian Stuffed Artichokes
• Italian Stuffed Cabbage Rolls

Storage

I recommend serving Olive all’Ascolana immediately while they’re still hot and crispy—that’s when they taste their best!

If you want to get a head start, you can prepare and stuff the olives the day before. Simply store them in the refrigerator, and when you’re ready to serve, just fry them. You’ll have a delicious appetizer ready in minutes!

You can also freeze the stuffed, uncooked olives. When you're ready, fry them straight from the freezer—no need to thaw.

Tips

OLIVES: As mentioned earlier, it’s definitely easier and more practical to use pre-pitted olives. The most delicate step in this recipe is removing the pit without breaking the olive, which can be tricky.

Traditionally, the olives are cut using a spiral cut: with a very sharp knife, slice around the pit in a spiral motion. Then, carefully remove the pit and wrap the olive flesh back around the filling to recreate the original shape.

Alternatively, you can use a special olive pitter to remove the pits. Once pitted, simply cut the olive lengthwise and stuff it with the meat filling.

If your olives are preserved in brine, it’s a good idea to soak them in water for a couple of hours before using them. This helps reduce excess salt and balances the final flavor.

THE MEAT: The original Olive all’Ascolana recipe uses a combination of beef, pork, and chicken (some variations use turkey instead of chicken). Traditionally, the meats are cooked in large chunks with vegetables and olive oil, then minced.

For a quicker version, I used pre-ground meat, not too finely processed. This simplifies the preparation while still delivering great flavor.

Variations

Like many traditional Italian recipes, Olive all’Ascolana have evolved over time, and today there are many delicious variations.

The classic version uses a mix of ground pork and beef for the filling, sometimes combined with chicken or turkey for extra flavor and tenderness.

If you prefer a meat-free option, you can try a vegetarian version. A popular variation includes a tasty mix of sautéed vegetables and mashed potatoes as the filling—perfect for guests who don’t eat meat but still want to enjoy this crispy treat.

For seafood lovers, there’s also a unique and flavorful twist: salt cod stuffed olives. Simply prepare a filling similar to traditional baccalà (salt cod) fritters, then use it to fill the olives. It’s a delicious alternative with a distinctly Mediterranean taste.

How to Serve

These delicious stuffed olives are the perfect Italian finger food and are now a popular addition to aperitivo spreads and party buffets all across Italy.

They’re also great for elevating your appetizer platter—serve them alongside cured meats, cheeses, and other classic Italian bites. Pair them with mozzarella in carrozza, arancini, and bruschetta to create a rich and varied selection of traditional Italian appetizers that everyone will love.

History

Fried Ascolane olives were originally a dish reserved for noble families, who could afford to reuse leftover meat in creative ways. Over time, these Italian stuffed olives became a special-occasion treat, typically served during harvests, weddings, and festive gatherings.

The main ingredient—Ascolana olives—has ancient roots. Already known in Roman times, these olives were preserved in brine and eaten by Roman legionaries thanks to their flavor, nutrition, and portability.

The modern version of the recipe likely dates back to the 1800s, when cooks in wealthy households found a clever way to use leftover meat by stuffing it into olives, helping reduce food waste.

To make authentic Olive all’Ascolana, it’s important to use large, firm, green olives. In the Marche region, the traditional choice is the Oliva Ascolana del Piceno PDO, also known as Liva da Concia for the post-harvest treatment it undergoes. This variety stands out for its tender, crunchy flesh and relatively small pit.

Harvesting begins in September for olives destined for brining, while those picked later in October are usually pressed for oil.

Recipe Card