Olive Ascolane

With this Italian appetizer recipe, the city of Ascoli pays a tribute to a staple Italian food product: olives.

Olive Ascolane Ripiene (Stuffed Olives Ascoli Style) are a labor of true love but the result is delicious.

Here is the recipe for the brave and industrious cook.


  • 100 gr. of the biggest green olives you can find
  • 300 gr. of lean pork
  • 1 kg. of lean veal
  • 100 gr. of chicken breast
  • 100 gr. of turkey meat
  • 150 gr. of parmesan cheese
  • 5 eggs
  • olive oil
  • dry white wine
  • one onion
  • one carrot
  • celery
  • bread crumbs
  • nutmeg
  • grated zest of one lemon

Lightly fry the finely chopped vegetable and meat. Stir in the white wine and cook for about half an hour. Cool and pass it through a food processor until the texture is smooth. Add the eggs, parmesan, nutmeg and lemon zest, adjust the salt. Stone the olives and fill each one with a little of this paste. Dust the olives with flour, dip them in a beaten egg and then in bread crumbs. Deep fry them in olive oil until golden brown.

The Olive Ascolane will make a fantastic appetizer! Enjoy it with friends!

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One Response to “Olive Ascolane”

  1. Judy Lynn says:

    daughter loves Goldfish crackers. Well, in hopes of finding a better option for her, I came across this simple recipe and just had to try it. I mean, seriously, it only has three ingredients!

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