Gourmet Stuffed and Crispy Fried Green Olives – Olive all’Ascolana Reinvented

Name: Gourmet Stuffed and Crispy Fried Green Olives – Olive all’Ascolana Reinvented
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4
Cuisine: Marche
Ingredients: 500gram Green Olives; 150gram Ground Pork; 150gram Ground Beef; 150gram Ground Chicken; 3 Egg; 1 Carrot; 1 Onion; as needed Breadcrumbs; as needed Parmesan cheese (Grated); as needed Pecorino cheese; as needed Nutmeg; as needed Tomato concentrate; as needed White wine; as needed All-purpose flour; as needed Extra-virgin olive oil; as needed Salt and Pepper

Historic and irresistible: Olive all’Ascolana bring the rich flavors and traditions of Marche to your table, one crispy bite at a time.
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Olive all’Ascolana are an iconic specialty hailing from the charming town of Ascoli Piceno in Italy’s Marche region. The origins of this dish date back to the 1800s, when resourceful chefs in noble households devised a creative way to use up leftover roasted meats. By finely chopping and seasoning the meats, then enveloping them in the region’s prized tender green olives, they gave birth to a delicacy that was both practical and indulgent.

Over time, Olive all’Ascolana evolved from a feast-day treat for the aristocracy into a favorite street food and symbol of Marche’s culinary tradition. Officially recognized with Protected Geographical Indication (PGI) status, these stuffed olives are celebrated at festivals and enjoyed in homes and trattorias across Italy, especially as part of the "fritto misto all’ascolana"—a delicious platter of mixed fried foods.

The recipe is distinguished by meaty green olives—firm yet mild—filled with a fragrant mixed-meat stuffing. Coated in breadcrumbs and fried to a golden crisp, each bite delivers a satisfying combination of savory flavors and delightful crunch. When made at home, these treats are fresher and even more addictive.

Serve Olive all’Ascolana as an appetizer, a festive party snack, or the star of an antipasto board, and let their rich history and irresistible taste win over your guests. For more authentic Italian starters, explore our collection of appetizer recipes.

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Ingredients

for 4 servings

Olive all'Ascolana ingredients

Green Olives 500 grams
Ground Pork 150 grams
Ground Beef 150 grams
Ground Chicken 150 grams
Egg 3
Carrot 1
Onion 1
Breadcrumbs as needed
Parmesan cheese (Grated) as needed
Pecorino cheese as needed
Nutmeg as needed
Tomato concentrate as needed
White wine as needed
All-purpose flour as needed
Extra-virgin olive oil as needed
Salt and Pepper as needed

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Preparation

for 4 servings

Step

Of 3

Craft the Savory Filling

Start by gently sautéing finely chopped onion, celery, and carrot in three tablespoons of olive oil in a large skillet, cooking until the vegetables are soft and aromatic.

Add a blend of three ground meats—traditionally beef, pork, and chicken—and cook over medium-high heat until browned. Season liberally with salt and freshly ground pepper, then pour in half a glass of dry white wine to deglaze the pan. Stir in a teaspoon of tomato paste, lower the heat, and let simmer for about 40 minutes so the flavors can meld.

Once the mixture is tender, transfer it to a food processor. Add two tablespoons of fine breadcrumbs, four tablespoons of grated Parmigiano Reggiano, two of pecorino cheese, one egg yolk, a touch of nutmeg, and adjust with more salt and pepper if needed. Blend until the filling is smooth and cohesive.

Step

Of 3

Pit and Stuff the Olives

Remove the pits from the green olives by slicing each olive carefully in a spiral around the pit, preserving the shape as much as possible.

Form small balls of the prepared meat filling and gently stuff each olive, reconstructing its original shape around the filling. Place the stuffed olives on a plate and repeat until all are filled and ready for breading.

Step

Of 3

Coat and Deep-Fry the Olives

Arrange three shallow bowls: one with all-purpose flour, one with two well-beaten eggs, and one with breadcrumbs. Begin heating a generous quantity of neutral seed oil in a deep pot or fryer to 170–180°C (340–355°F).

Dredge each stuffed olive first in flour, then dip it in the beaten eggs, and finally roll it in breadcrumbs to coat evenly.

Fry the olives in batches until they are deeply golden and crisp. Remove with a slotted spoon and let them drain on paper towels. Serve piping hot for the ultimate experience, but they’re delicious warm or at room temperature as well.

Gourmet Stuffed and Crispy Fried Green Olives – Olive all’Ascolana Reinvented

Historic and irresistible: Olive all’Ascolana bring the rich flavors and traditions of Marche to your table, one crispy bite at a time.
Add to favourites

10 total time (min)

90 cooking time (min.)

16 ingredients

120 kCal

3 steps to complete the preparation