Vegetarian Olive all'Ascolana

Finely chop the parsley and thyme leaves, mince the garlic clove, and finely grate the Pecorino Romano cheese.

In a small bowl, combine ricotta, Pecorino Romano, parsley, thyme, minced garlic, salt, and black pepper until well mixed. Transfer the filling to a piping bag or use a small spoon.

Carefully stuff each pitted olive with approximately 1 teaspoon of the cheese and herb filling, pressing gently to seal.

Set up three shallow bowls: place flour in the first, beaten egg in the second, and panko breadcrumbs in the third.

Working with one stuffed olive at a time, coat lightly in flour and shake off excess. Dip into the beaten egg ensuring complete coverage, then roll in panko breadcrumbs until fully coated, pressing gently so breadcrumbs adhere.

Place breaded olives on a parchment-lined plate and refrigerate to help the coating set.

Heat olive oil in a deep pan or small pot over medium-high heat until the oil reaches 170°C (a wooden spoon handle will bubble vigorously when inserted). Use a thermometer to verify the temperature.

Working in batches to avoid overcrowding, carefully add breaded olives to the hot oil and fry for 2–3 minutes, stirring occasionally with a slotted spoon, until the coating turns deep golden brown.

Remove fried olives with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges on the side for squeezing.