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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.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.
Ingredients
- 700 g large pitted green olives - 25 oz, about 35-40 olives
- 200 g ground beef - 7 oz
- 200 g ground pork - 7 oz
- 100 g ground chicken - 3.5 oz
- ½ medium carrot
- ½ medium onion
- ½ celery stalk
- 150 ml white dry wine - ~¾ cup
- 2 tablespoons extra virgin olive oil
- 1 egg
- 60 g Parmigiano Reggiano - ~½ cup, grated
- Freshly grated nutmeg - to taste
- Finely grated lemon zest - to taste
- salt - to taste
FOR THE BREADING:
- 2 eggs
- all-purpose flour - as needed
- breadcrumbs - as needed
- Salt - to taste
- 1 liter peanut oil - 4¼ cups, for frying
Instructions
Prepare the Filling
- 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.
- 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.
- 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
- 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
- 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.
- Place the breaded olives on a tray and set aside while you heat the oil.
Frying the Olive All'ascolana
- 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.
Nutrition
Serving: 100gCalories: 378kcalCarbohydrates: 5gProtein: 16gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 113mgSodium: 1551mgPotassium: 307mgFiber: 3gSugar: 1gVitamin A: 1131IUVitamin C: 1mgCalcium: 157mgIron: 2mg
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