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Golden fried olive all'ascolana on parchment, one split open to show the savory meat filling inside, with a lemon wedge

Olive all'Ascolana: Fried Stuffed Olives from Le Marche

Whole green olives pitted, stuffed with a seasoned three-meat filling, breaded twice, and fried until golden. A classic street food and antipasto from Ascoli Piceno.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

Meat Filling
  • 1 tbsp extra-virgin olive oil
  • 1 small white onion, finely diced
  • 1 celery stalk, finely diced
  • 1 small carrot, finely diced
  • 100 g pork mince
  • 70 g beef mince
  • 50 g chicken breast or thigh, diced small
  • 60 ml dry white wine
  • 30 g Parmigiano Reggiano, finely grated
  • 30 g fine dry breadcrumbs for the filling
  • 2 eggs 1 for filling, 1 for breading
  • 1 pinch nutmeg, freshly grated
  • 1/2 tsp lemon zest optional
  • to taste fine sea salt
  • to taste black pepper
Olives and Breading
  • 350 g large green olives in brine (Ascolana or Cerignola), drained about 30 to 35 olives
  • 60 g plain flour for breading
  • 2 eggs, beaten for breading wash
  • 120 g fine dry breadcrumbs for breading
  • 800 ml sunflower or peanut oil for deep frying

Method
 

Make the Filling
  1. Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the onion, celery, and carrot and cook for 5 to 6 minutes, stirring occasionally, until softened and pale golden.
  2. Add the pork, beef, and chicken to the pan. Cook over medium-high heat, breaking up the meat with a wooden spoon, until no pink remains, about 5 minutes.
  3. Pour in the white wine and cook until it has mostly evaporated, about 2 minutes. Season with salt and pepper.
  4. Transfer the cooked meat mixture to a food processor and pulse until finely ground but not a paste, about 10 short pulses.
  5. Tip the ground meat into a bowl. Mix in the Parmigiano, 30 g breadcrumbs, 1 egg, nutmeg, and lemon zest if using. Stir until the filling holds together when pressed.
  6. Cover the bowl and refrigerate for at least 1 hour until the filling is firm and cold.
Pit and Stuff the Olives
  1. Using a small paring knife, cut a spiral around each olive following the natural curve of the fruit, all the way down to the pit. Twist gently to separate the flesh from the pit in one piece.
  2. Take a small amount of chilled filling, about the size of the pit, and press it firmly into the cavity of each olive. Reshape the olive in your palm, pressing the spiral back together so it holds a clean oval shape.
  3. Set the stuffed olives on a tray lined with parchment paper.
Bread the Olives
  1. Set up a breading station: one shallow bowl with flour, one with 2 beaten eggs, and one with 120 g breadcrumbs.
  2. Roll each stuffed olive in flour, shaking off the excess. Dip in beaten egg, letting excess drip off. Roll in breadcrumbs, pressing gently to coat fully.
  3. Dip the breaded olive back in the egg wash, then roll in breadcrumbs a second time. This double coat is what keeps the filling sealed and gives the thick, crispy crust.
  4. Place breaded olives back on the tray in a single layer. Refrigerate for 15 minutes while you heat the oil, or freeze at this stage for later use.
Fry the Olives
  1. Pour 800 ml oil into a deep saucepan and heat over medium-high heat to 175 C / 345 F. Use a thermometer to confirm the temperature before frying.
  2. Carefully lower 6 to 8 olives into the hot oil using a slotted spoon. Fry for 3 to 4 minutes, turning once or twice, until deep golden brown all over.
  3. Remove with a slotted spoon and drain on a plate lined with paper towels. Let the oil return to 175 C before frying the next batch.
  4. Serve immediately with lemon wedges.

Notes

The filling can be made up to 2 days ahead and kept refrigerated. Cold filling is easier to shape and stays inside the olive during the pitting and stuffing step.