Olive Ascolane Recipe: Easy Fried Stuffed Olives

Updated at: 04/02/2025

Olive Ascolane, a culinary jewel from the Marche region of Italy, offers a delightful explosion of flavors and textures. These aren't your ordinary olives; we're talking about plump green olives, meticulously stuffed with a savory blend of meats and cheeses, then expertly coated in a crispy, golden breadcrumb crust. The result? A perfectly balanced appetizer, a satisfying snack, or even a unique addition to a larger antipasto spread. The intense savory filling contrasts beautifully with the crisp exterior, creating a truly unforgettable taste sensation. This seemingly simple dish requires a few key techniques to achieve perfection, but the reward is well worth the effort.

Imagine biting into a perfectly fried olive, the warm, flavorful filling releasing its aromatic juices against the satisfying crunch of the breading. Ready to create this culinary masterpiece? Let's dive into the step-by-step process and learn how to make Olive Ascolane that will impress even the most discerning palates.

Tools Needed

  • Frying pan
  • Pan

Ingredients

  • Minced meat (beef or plant-based): 200 grams
  • Olives (pitted)
  • Breadcrumbs
  • Onion: 1/2
  • Carrot: 1/2
  • Olive oil: 3 tablespoons
  • Wine or beer: 1/2 glass
  • Salt
  • Frying oil (corn, sunflower, canola)

Step-by-Step Instructions

Step 1. Prepare the Meat Filling

  • Heat 3 tablespoons of olive oil in a pan. Add chopped half onion and half carrot. Stir-fry until the onion turns golden.
  • Add the minced meat (beef or plant-based alternative) to the pan. The original recipe uses three meats (chicken, pork, beef).
  • Add half a glass of wine or beer to the pan. Stir and cook until the meat is fully cooked.
  • Let the meat mixture cool and then break it into smaller pieces for stuffing.
Heat 3 tablespoons of olive oil in a pan. Add chopped half onion and half carrot. Stir-fry until the onion turns golden.Add the minced meat (beef or plant-based alternative) to the pan. The original recipe uses three meats (chicken, pork, beef).Add half a glass of wine or beer to the pan. Stir and cook until the meat is fully cooked.Let the meat mixture cool and then break it into smaller pieces for stuffing.
Prepare the Meat Filling

Step 2. Stuff the Olives

  • Stuff the pitted olives with the meat mixture.
Stuff the pitted olives with the meat mixture.
Stuff the Olives

Step 3. Fry the Olives

  • Heat frying oil in a large or medium pan. Once hot, fry the stuffed olives, turning frequently to ensure even cooking and prevent burning. Lower heat if necessary.
Heat frying oil in a large or medium pan. Once hot, fry the stuffed olives, turning frequently to ensure even cooking and prevent burning. Lower heat if necessary.
Fry the Olives

Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe

Tips

  • Use a simplified recipe with only one type of meat for ease.
  • Buy pitted olives to save time.
  • Monitor the oil temperature carefully to prevent burning.
  • Ensure the olives are cooked through, even the meat inside.

Nutrition

  • N/A

FAQs

1. Can I use different types of olives for Olive Ascolane?

While green olives are traditional, you can experiment with other varieties like Castelvetrano or Cerignola olives. Just ensure they're firm enough to hold their shape during stuffing and frying.

2. How do I prevent the olives from bursting during frying?

Gently stuff the olives, avoiding overfilling. Also, ensure your oil is at the correct temperature (medium-high heat) and don't overcrowd the pan. Fry in batches for even cooking.


With a little patience and these easy-to-follow steps, you've now mastered the art of making Olive Ascolane. These delectable fried olives are sure to be a hit at your next gathering, impressing friends and family with their unique flavor and satisfying crunch. Enjoy the fruits of your labor – and don't forget to share the recipe!