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Plate of golden fried olive ascolane with one halved olive showing savory meat filling, on marble surface

Olive Ascolane: Italian Fried Stuffed Olives

Crispy Italian fried olives stuffed with a spiced meat filling, coated in fine breadcrumbs, and fried to a pale golden crust. A classic Marchigiano appetizer.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

For the meat filling
  • 1 tbsp olive oil
  • 1 small white onion, finely diced
  • 80 g ground veal
  • 80 g ground pork
  • 80 g ground chicken
  • 60 ml dry white wine
  • 30 g Parmigiano Reggiano, finely grated
  • 1 egg yolk
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp lemon zest
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
For breading and frying
  • 24 large green olives, pitted whole (Cerignola or similar) about 280-300 g drained weight
  • 60 g plain flour
  • 2 eggs, beaten
  • 100 g fine dry breadcrumbs not panko
  • 700 ml neutral frying oil (sunflower or peanut) for deep frying

Method
 

Make the filling
  1. Heat 1 tbsp olive oil in a small pan over medium heat. Add the diced onion and cook for 5 minutes until soft and pale.
  2. Add the ground veal, pork, and chicken. Break up any lumps and cook for 6-7 minutes, stirring often, until the meat is cooked through and any liquid has evaporated.
  3. Pour in the white wine. Stir and cook for 2 minutes until the wine has fully evaporated and the pan smells clean, not sharp.
  4. Remove from heat. Transfer the meat mixture to a food processor and pulse 10-12 times until very fine but not a paste.
  5. Tip into a bowl and mix in the Parmigiano, egg yolk, nutmeg, lemon zest, salt, and pepper. Stir until uniform. Cover and refrigerate for 30 minutes.
Pit and stuff the olives
  1. Pat the olives completely dry with paper towel. Using a small sharp knife, cut a spiral around each olive from stem end to base, keeping the flesh in one piece. Remove the pit carefully.
  2. Take a small amount of chilled filling (about 1 tsp) and press it firmly into the cavity of each olive, reshaping the olive around it with your fingers. The olive should look whole again.
  3. Place stuffed olives on a tray in a single layer.
Bread the olives
  1. Set up three shallow bowls: one with flour, one with beaten egg, one with fine breadcrumbs.
  2. Roll each olive in flour until lightly coated, shaking off any excess.
  3. Dip in beaten egg, letting any excess drip off, then roll in breadcrumbs, pressing gently so they adhere all around.
  4. Repeat the egg and breadcrumb steps a second time for a double coat. Place breaded olives back on the tray. Refrigerate for 20 minutes before frying.
Fry
  1. Pour the frying oil into a deep, heavy saucepan. Heat to 175-180 C / 345-355 F, checking with a kitchen thermometer.
  2. Fry 6-8 olives at a time for 2-3 minutes, turning once, until pale golden all over. Do not crowd the pan.
  3. Remove with a slotted spoon and drain on a wire rack. Check the oil temperature returns to 175 C before each new batch.
  4. Serve immediately while the crust is crisp.

Notes

Nutrition is estimated per 6-olive serving and will vary depending on olive size and how much oil is absorbed during frying. The filling recipe makes a small amount by design - the olive, not the meat, should dominate each bite.