Olive Ascolane Recipe

60 minutes


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


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