Homemade Ascoli-Style Stuffed Olives (Olive all'Ascolana)
- Aug 4
- 2 min read
Story of the Dish
Olive all'Ascolana are one of the most famous appetizers from the Marche region of central Italy, specifically the city of Ascoli Piceno. Traditionally made with large, mild green Ascolana olives, they are carefully pitted, stuffed with a rich mixture of three meats, breaded, and fried until perfectly golden. Originally created in the early 1800s by noble families looking for creative ways to use leftover roasted meats, today they are a beloved Italian classic served as an appetizer, aperitivo snack, or alongside fried vegetables.
Servings
6 servings (about 30 stuffed olives)
Prep Time: 1 hour 30 minutesCook Time: 10 minutes
Ingredients
For the Olives
30 large green olives (Ascolana olives if available)
2 cups vegetable oil, for frying
For the Filling
5 oz ground beef
5 oz ground pork
5 oz boneless chicken thighs, finely chopped
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
½ small onion, finely minced
¼ cup dry white wine
1½ oz Parmigiano Reggiano, finely grated
¼ tsp freshly grated nutmeg
1 large egg
Salt and freshly ground black pepper, to taste
For the Breading
1 cup all-purpose flour
2 large eggs, beaten
2 cups Italian-style breadcrumbs
Preparation
Step 1 – Prepare the Meat Filling
Heat the olive oil and butter in a skillet over medium heat.
Add the onion and cook until soft and translucent.
Add the beef, pork, and chicken.
Cook until browned, breaking the meat into small pieces.
Pour in the white wine and allow it to evaporate completely.
Season lightly with salt and pepper.
Transfer the mixture to a bowl and let it cool completely.
Step 2 – Finish the Filling
Once cooled, finely chop or pulse the meat mixture in a food processor until smooth but not completely puréed.
Mix in:
Parmigiano Reggiano
Nutmeg
Egg
The filling should be soft enough to pipe or shape by hand.
Step 3 – Stuff the Olives
If using unpitted olives, carefully pit them by cutting a spiral around each olive to keep it mostly intact.
Fill each olive with the meat mixture and reshape it into its original form.
Step 4 – Bread the Olives
Roll each stuffed olive in:
Flour
Beaten egg
Breadcrumbs
For an extra crispy coating, repeat the egg and breadcrumb step a second time.
Step 5 – Fry
Heat the oil to 350°F (175°C).
Fry the olives in small batches for about 2–3 minutes, until evenly golden brown.
Drain on paper towels.
Season lightly with sea salt while still hot.
Wine Pairing
Traditional pairings include:
Verdicchio dei Castelli di Jesi
Pecorino DOC
Prosecco Brut
Franciacorta Brut
Chef Tips
Authentic Olive all'Ascolana use Ascolana Tenera olives, known for their large size and delicate flavor.
Chill the stuffed olives for 30 minutes before breading to help them hold their shape.
Double breading creates the crisp shell found in the best Italian friggitorie.
Fry in small batches to maintain the oil temperature.
Serve immediately while the crust is crisp and the filling is juicy.
Chef Gianluca's Tip
For restaurant-quality Olive all'Ascolana, fry them in fresh peanut oil at exactly 350°F, never overcrowd the fryer, and let them rest for one minute before serving. Pair them with a glass of chilled Verdicchio for an authentic taste of the Marche region.
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