How to make Olive Ascolane

Why cooks start here

Olive Ascolane is cooked the way Le Marche cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

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.