Kitchen Recipe Collection
Italian Olive all'Ascolana (Stuffed Fried Olives)
A masterpiece of the Marche region. Giant green Ascolana olives, carefully pitted, stuffed with a rich three-meat filling, breaded, and deep-fried.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- hard
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- large green olives (Ascolana or Cerignola, pitted)
- ground beef, pork, and chicken (a mix)
- onion, carrot, celery (soffritto)
- white wine
- parmesan cheese
- nutmeg
- egg
- flour
- breadcrumbs
- oil for frying
Equipment
- Small sharp knife
- Deep fryer or heavy pot
- Meat grinder (optional)
Instructions
- 1
Spiral Cut the Olives
Traditionally, the olives are not just pitted, but the flesh is cut away from the pit in a continuous spiral, like peeling an apple. (You can also just use pre-pitted large olives to save time).
- 2
Cook the Meat
Sauté the finely chopped soffritto in olive oil. Add the mixed meats and brown them. Deglaze with white wine and cook until all liquid is gone.
- 3
Process the Filling
Transfer the cooked meat to a food processor. Pulse until finely ground. Stir in a beaten egg, grated parmesan, and a pinch of nutmeg.
- 4
Stuff
Take a small pinch of the meat filling and mold the spiral-cut olive flesh around it, re-forming it into the shape of a whole olive. (Or, simply pipe the filling into pre-pitted olives).
- 5
Flour
Roll the stuffed olives in flour, shaking off the excess.
- 6
Egg Wash
Dip them into beaten eggs.
- 7
Bread
Roll them in fine breadcrumbs until completely coated.
- 8
Rest
Let the breaded olives sit in the fridge for 30 minutes to help the breading adhere during frying.
- 9
Fry
Heat oil to 350°F (175°C). Fry the olives in batches for 3-4 minutes until golden brown and crispy.
- 10
Serve
Drain on paper towels and serve piping hot. Warning: the insides will be molten.
Cooking Tips
- The traditional spiral cut allows you to stuff more meat into the olive than simply pushing it into a pre-pitted hole.
- The meat mixture must be fully cooked before stuffing, as the frying time is only long enough to crisp the breading.
Variations
- Vegetarian Ascolana: Stuff with a mixture of ricotta, spinach, and parmesan instead of meat.
Chef's Notes & Storage
- One of Italy's greatest culinary labors of love, traditionally prepared for weddings and major holidays.
Nutrition Estimate
220 calories · 9g protein · 10g carbs · 16g fat · 1g fiber per serving
