Pescatarian Olive all'Ascolana

Pat the pitted olives dry with paper towels and set aside.

In a small bowl, whisk together the eggs and milk until fully combined.

Place the flour in a shallow bowl and the panko breadcrumbs in a third shallow bowl.

In a medium mixing bowl, combine the grated Pecorino Romano, Parmigiano-Reggiano, minced garlic, chopped parsley, thyme leaves, black pepper, and sea salt; stir until evenly distributed.

Take 1 tablespoon of the cheese mixture and flatten it gently in your palm to create a thin disc.

Place an olive in the center of the cheese disc and carefully wrap the mixture around it, pressing gently so it adheres and forms a ball about the size of a walnut.

Repeat with the remaining olives and cheese mixture until all olives are coated, then set aside on a plate.

Roll each stuffed olive in the flour, coating all sides evenly and tapping off any excess.

Dip each flour-coated olive into the egg mixture, ensuring complete coverage on all sides.

Roll each olive in the panko breadcrumbs, pressing gently so the breadcrumbs adhere, then place on a clean plate and let rest for 5 minutes.

Pour the extra virgin olive oil into a large skillet and heat over medium heat until the oil reaches 160°C and shimmers visibly.

Working in batches to avoid crowding, carefully place the breaded olives into the hot oil and fry for 3–4 minutes, gently turning occasionally with a slotted spoon, until deep golden brown on all sides.

Transfer the fried olives to a paper towel-lined plate to drain excess oil.

Serve warm with lemon wedges on the side for squeezing.