Il Cucinologo
EN

Olive Ascolane

17/11/2023

Ascolana olives are a typical dish from the Marche region, particularly from the city of Ascoli Piceno. They are large olives of the Tenera Ascolana variety, which are pitted, stuffed with a meat mixture, then breaded and fried. Here is the recipe to prepare them.

Ingredients

  • 500 g large green olives of the Tenera Ascolana variety
  • 150 g ground beef
  • 50 g ground chicken
  • 50 g ground pork
  • 50 g prosciutto crudo
  • 1 egg
  • Nutmeg, to taste
  • grated Parmesan, to taste
  • Stale bread, as needed
  • Meat broth, as needed
  • Flour, as needed for breading
  • 2 eggs, for breading
  • Breadcrumbs, as needed for breading
  • Oil for frying, as needed
  • Salt and pepper, to taste

Preparation

  1. Pit the olives taking care not to break them and set them aside. You can use a dedicated pitter or make a spiral cut to remove the pit.

  2. Prepare the filling by making a soffritto with a very fine mince of onion in a little oil. When the onion is golden, add the ground meats and the prosciutto cut into small cubes. Let it brown well, seasoning with salt and pepper to taste.

  3. Moisten with meat broth a little at a time, allowing it to absorb and continuing to cook for about 10 minutes. At the end of cooking, add nutmeg and grated Parmesan. If the mixture seems dry, you can add some stale bread soaked in broth.

  4. Lightly blend the mixture, keeping it not too fine, then let it cool. Once cold, mix in an egg that will serve as a binder.

  5. Stuff each olive with the meat filling, reshaping them to their original form.

  6. Prepare three containers: one with flour, one with beaten eggs, and one with breadcrumbs. Coat the olives first in flour, then in egg, and finally in breadcrumbs, ensuring the breading is even and compact.

  7. Fry the olives in hot oil until golden and crispy.

  8. Drain them on paper towels and serve hot.

Trivia

Ascolana olives originated in the 19th century in the territory of Ascoli Piceno, where these fruits were abundant. The original stuffing included a mixture of different types of meat, just as in the recipe provided. Their popularity has grown to the point that they are now considered a prestigious appetizer on holiday menus throughout Italy.