10min 4 ppl
Olive all'Ascolana
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 10 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 12g
Carbs 8g
Fats 22g
About this dish
Crispy, golden fried olives stuffed with a savory ground meat filling, a classic Italian delicacy from the Marche region. The contrast between the tender olive, seasoned meat interior, and crunchy breadcrumb coating makes these an irresistible appetizer.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Meat
Ingredients
Fresh Produce
- Garlicminced1 clove
- Lemon wedges to serve
Meat & Poultry
- Ground porklean150 g
- Ground beef50 g
Dairy & Eggs
- Egg yolk1
- Parmigiano-Reggiano cheesegrated30 g
- Whole eggbeaten1
Tins & Jars
- Large green olivespitted350 g
Dried Goods
- Breadcrumbsfine15 g
- Breadcrumbsfor coating100 g
Spices & Seasonings
- Salt2 g
- Black pepper1 g
- Nutmegground0.5 g
Oils & Condiments
- Vegetable oilfor frying500 ml
Utensils
- Mixing bowl
- Small spoon
- Shallow dishes
- Deep-sided pan
- Kitchen thermometer
- Slotted spoon
- Paper towels
Method
1
Pat the pitted olives dry with paper towels and set aside.
Approx. 3 minutes
2
In a bowl, combine the ground pork, ground beef, egg yolk, grated Parmigiano-Reggiano, fine breadcrumbs, minced garlic, salt, black pepper, and nutmeg until evenly mixed.
Approx. 5 minutes
3
Spoon the meat mixture into each olive cavity, filling generously but without overstuffing. Use a small spoon or piping bag for precision. Place the stuffed olives on a plate.
Approx. 20 minutes
4
Place the beaten whole egg in one shallow dish and the coating breadcrumbs in another shallow dish.
Approx. 1 minutes
5
Dip each stuffed olive into the beaten egg, coating completely on all sides.
Approx. 5 minutes
6
Roll each egg-coated olive in the breadcrumbs, pressing gently so the coating adheres evenly.
Approx. 5 minutes
7
Heat the vegetable oil in a deep-sided pan or heavy-bottomed pot over medium-high heat until it reaches 175°C (use a kitchen thermometer or test with a small piece of bread—it should turn golden in 30 seconds).
Approx. 7 minutes
8
Working in batches to avoid crowding, carefully place the breaded olives into the hot oil and fry for 3 to 4 minutes, turning occasionally, until the coating is deep golden brown on all sides.
Approx. 4 minutes
9
Remove the fried olives with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
Approx. 2 minutes
10
Serve the hot olives immediately with lemon wedges on the side.
Approx. 1 minutes
