37min 4 ppl
Vegan Olive all'Ascolana
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 12 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 6g
Carbs 18g
Fats 21g
About this dish
Crispy, golden-fried olives stuffed with a savory vegan herb and breadcrumb filling, then breaded and pan-fried until perfectly crunchy. A sophisticated Italian appetizer that's completely plant-based and utterly addictive.
Allergy Info
Gluten, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- plant-based ground meat (or finely minced mushrooms)optional50 g
- garlicminced2 cloves
- fresh parsleyfinely chopped15 g
- fresh thymefinely chopped10 g
- lemon wedges for serving
Dairy & Eggs
- plant-based milk30 ml
Tins & Jars
- large green olivespitted250 g
- aquafaba (liquid from canned chickpeas)3 tbsp
Dried Goods
- panko breadcrumbsdivided80 g
- nutritional yeast2 tbsp
Spices & Seasonings
- sea salt1 tsp
- black pepper½ tsp
- nutmeg¼ tsp
Oils & Condiments
- vegetable oilfor frying250 ml
Utensils
- Paper towels
- Small mixing bowl
- Shallow bowls
- Whisk
- Parchment-lined tray
- Deep skillet or shallow pot
- Slotted spoon
- Kitchen thermometer
Method
1
Pat the pitted olives dry with paper towels and set aside.
Approx. 2 minutes
2
Mince the garlic, finely chop the parsley and thyme.
Approx. 4 minutes
3
Mix 50g panko breadcrumbs, plant-based meat (if using), garlic, parsley, thyme, nutritional yeast, salt, pepper, and nutmeg in a small bowl until well combined.
Approx. 3 minutes
4
Stir the plant-based milk into the mixture to create a thick paste that holds together.
Approx. 2 minutes
5
Carefully stuff each olive with approximately ½ teaspoon of the filling, pressing gently so it holds inside the pit cavity.
Approx. 8 minutes
6
In a shallow bowl, whisk together aquafaba and 15ml plant-based milk until foamy and pale.
Approx. 2 minutes
7
Place the remaining 30g panko breadcrumbs in another shallow bowl.
Approx. 1 minutes
8
Dip each stuffed olive into the aquafaba mixture, coating thoroughly on all sides, then roll in panko breadcrumbs, pressing gently so the coating adheres. Place on a parchment-lined tray.
Approx. 5 minutes
9
Heat the vegetable oil in a deep skillet or shallow pot over medium-high heat until shimmering and a breadcrumb dropped into the oil immediately sizzles and turns golden (about 180°C/350°F).
Approx. 4 minutes
10
Working in batches to avoid crowding, carefully place the breaded olives into the hot oil and fry for 2 minutes until the coating turns deep golden brown and crispy.
Approx. 6 minutes
11
Using a slotted spoon, transfer the fried olives to a paper towel-lined plate to drain.
Approx. 2 minutes
12
Serve hot with lemon wedges for squeezing over the top.
Approx. 1 minutes
