Olive ascolane – deep-fried stuffed olives

  • Antipasto
  • 8
  • 60 minutes

This olive ascolane recipe – or olive all’ascolana – hails from Marche, which is known for its deep-fried treats. In this antipasti dish, olives are stuffed with a meaty filling, breaded and deep-fried for a truly moreish snack.

First published in 2018

One of the most-loved foods from Marche – and one of the best-known, too – olive ascolane or all’ascolana owe their name to the city of Ascoli Piceno. There, a special variety of soft, large green olives has been grown since Roman times, making for one of the finest specialties from the area.

Olive ascolane are traditionally made using these fine local green olives, which are then stuffed with a meat filling, breaded and deep fried.

The local custom would call for olives that are cut in spirals in order to remove the pit. To make the process a tad easier, you can – as I do – use pitted olives cut in half for an equally delicious result.

Olive ascolane are often served as part of series of deep-fried treats –– including crema fritta (fried custard), fried sage leaves, and fritto misto all’ascolana (fried lamb chops, artichokes and courgettes). However, they can also be served as a standalone appetiser or snack alongside your favourite aperitivo.




Olive ascolane

  • 1 tbsp of butter
  • 1 tbsp of extra virgin olive oil
  • 1/2 small carrot, finely chopped
  • 1/2 small onion, finely chopped
  • 1/2 celery stick, finely chopped
  • 75g of pork mince
  • 75g of beef mince
  • 60ml of dry white wine
  • 1 pinch of nutmeg
  • 20g of white bread, crusts removed
  • 40ml of milk
  • 2 eggs
  • 30g of grated Parmesan
  • 40 pitted large green olives, drained and halved lengthwise
  • 1l sunflower oil, for frying
  • 3 tbsp of plain flour
  • 60g of fine breadcrumbs
  • fine sea salt, as needed
  • freshly ground black pepper, as needed


  • Food processor


In a large skillet, melt the butter with the olive oil. When hot and bubbly, add the chopped carrot, onion and celery and fry gently until softened, about 10 minutes
Add the pork and beef mince and brown the meat for about 10 minutes, stirring often
Next add the wine and leave it to evaporate. Season with salt, pepper and nutmeg
Cover and carry on cooking over a low heat for about 20 minutes, stirring often. (Add a little bit of stock or wine if the mixture becomes too dry.) Remove from the heat and set aside
Meanwhile, soak the bread in milk until soft. Squeeze out any excess liquid and then tear up the bread
Transfer the bread to a food processor together with the meat mixture. Add one egg and the grated Parmesan. Pulse until you have a fine, well-combined mixture. Transfer to a bowl and set aside
Stuff the halved olives with a little meat filling and fit the halves back together. Roll them in flour and place on a tray lined with parchment
In a small bowl, beat the remaining egg. Dip the olives into the egg, followed by the breadcrumbs
Heat the sunflower oil in a high-edged frying pan until it reaches 180°C. Once the oil has reached the right temperature, begin frying the olives in batches. Fry them for about 5 minutes, or until deeply golden on all sides
Drain them with a slotted spoon and transfer to a plate lined with paper towels. Repeat in batches. Serve hot, sprinkled with salt

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