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Olive Ascolane

Serves 4 to 6 Appetizer meat, Appetizers

Olive Ascolane

Olive Ascolane, a cherished specialty from the Le Marche region, is a dish deeply rooted in Italian family kitchens. Traditionally enjoyed as an appetizer or snack, these stuffed olives make their appearance at gatherings, serving as a savory prelude to a meal. This recipe captures the essence of how locals prepare it, using generous amounts of quality olive oil and a no-fuss approach.

Biting into Olive Ascolane offers a delightful contrast between the crunchy breadcrumb crust and the tender, flavorful filling. The ground veal melds harmoniously with the richness of mortadella and the sharpness of Parmigiano-Reggiano, creating a savory bite that is both comforting and indulgent. Seasoned with just the right amount of salt and pepper, each olive is a small, savory masterpiece.

Ingredients

  • 500 gAscolana olives — pitted
  • 300 gground veal
  • 100 gmortadella — minced
  • 80 gParmigiano-Reggiano — grated
  • 2eggs
  • 120 gplain breadcrumbs
  • 800 mlvegetable oil — for frying
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing all components for Olive Ascolane. Pit 500 g of Ascolana olives carefully, trying to keep them whole. In a food processor, combine 300 g ground veal, 100 g mortadella, and 80 g grated Parmigiano-Reggiano until you achieve a smooth mixture. Season with fine sea salt and black pepper to taste.
  2. Add 1 egg to the meat mixture and blend until well incorporated. This will bind the filling, ensuring it stays together when stuffed into the olives. Prepare a small bowl with 120 g of plain breadcrumbs and another with the remaining beaten egg for coating.
  3. Take a small amount of the meat mixture and stuff each olive, pressing gently to reshape them. Ensure the filling is compact and the olives maintain their shape. This step is crucial for achieving the classic appearance and texture of Olive Ascolane.
  4. Once all olives are stuffed, dip each one into the beaten egg, allowing any excess to drip off. Roll them in the breadcrumbs, ensuring they are evenly coated. This will create a crisp outer layer when fried.
  5. In a deep frying pan, heat 800 ml of vegetable oil over medium-high heat. The oil should be hot enough that a breadcrumb dropped in sizzles immediately. Fry the olives in batches, turning occasionally, until they are golden brown and crisp on the outside.
  6. Remove the fried olives with a slotted spoon and drain them on paper towels. This will help remove excess oil, keeping them light and crisp. Season immediately with a pinch of fine sea salt while they are still hot.
  7. Serve the Olive Ascolane immediately, garnished with a wedge of lemon if desired. The contrast of the crispy exterior and the moist, flavorful filling is best enjoyed fresh from the pan.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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