Olive Ascolane (meat stuffed olives)

Serves Icon
Time 50 Minutes
  • 25 large green olives
  • 40g plain (all-purpose) flour
  • 60g dried breadcrumbs
  • 2 eggs
  • 300ml sunflower oil
Olive stuffing
  • 2 tablespoons extra virgin olive oil
  • 50g onion, finely chopped
  • 80g carrot, finely grated
  • 80g celery, finely chopped
  • 100g beef mince
  • 50g pork mince
  • 50g chicken mince
  • 75ml white wine
  • 20g dried breadcrumbs
  • 35g Parmigiano Reggiano, finely grated
  • 1 egg
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

To make the olive stuffing, Heat the olive oil in a non-stick frying pan over medium heat. Add the onion, carrot and celery. Cook, stirring, until the vegetables are soft (approximately 4 minutes). Add the beef, pork and chicken mince and cook until browned all over. Add the white wine and cook until the alcohol has evaporated. Season with salt and pepper to taste, then and remove from the heat. Set aside to cool.

Step 2

Once the mince mixture is cool, stir in the dried breadcrumbs (20g), Parmigiano Reggiano and egg.

Step 3

Place the flour in a bowl. In a separate bowl, place 60g dried breadcrumbs. Use a fork to lightly whisk 2 eggs in a third bowl.

Step 4

To make the Olive all’ Ascolana (meat stuffed olives), cut each olive in half. Fill the halved olives with ½ teaspoon of the olive stuffing and shape into an olive. Coat the filled olives in the flour, shaking off any excess. Dip the flour coated olive in the egg mixture, then coat in breadcrumbs.

Step 5

Heat the sunflower oil in a saucepan over medium heat to reach a temperature of 170°C (when the oil is ready, a pinch of breadcrumbs sizzle when dropped in the saucepan). Add the meat stuffed olives in batches and fry for 1-2 minutes or until golden. Remove with a slotted spoon and transfer to a plate lined with paper towel. Olive all’ Ascolana (meat stuffed olives) are best served hot. They can also be served warm or at room temperature – buon appetito.

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