📝 About This Recipe
Hailing from the city of Ascoli Piceno in the Marche region, these stuffed olives are the ultimate expression of Italian craftsmanship. Each olive is spiral-cut, filled with a savory blend of slow-cooked meats and Parmigiano-Reggiano, then breaded and fried to golden perfection. They offer a sophisticated contrast between the briny olive, the rich, aromatic filling, and a shatteringly crisp exterior.
🥗 Ingredients
The Olives
- 40-50 pieces Ascolana Tenera Olives (Large green olives in brine; Castelvetrano is a good substitute)
The Savory Filling
- 150 grams Beef (Lean) (Small cubes)
- 100 grams Pork (Lean) (Small cubes)
- 50 grams Chicken Breast (Small cubes)
- 1/2 Onion (Finely minced)
- 1/2 Carrot (Finely minced)
- 1/2 stalk Celery (Finely minced)
- 1/4 cup Dry White Wine (Verdicchio is traditional)
- 50 grams Parmigiano-Reggiano (Freshly grated)
- 1 large Egg (Beaten)
- 1/4 teaspoon Nutmeg (Freshly grated)
- 1 teaspoon Lemon Zest (Finely grated)
- 2 tablespoons Extra Virgin Olive Oil
The Coating and Frying
- 1/2 cup All-purpose Flour
- 2 large Eggs (Beaten with a pinch of salt)
- 1 cup Fine Breadcrumbs (Plain, very fine texture)
- 1 liter Neutral Oil (Peanut or Sunflower oil for frying)
👨🍳 Instructions
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1
In a medium skillet, heat the olive oil over medium heat. Add the minced onion, carrot, and celery, sautéing until softened and translucent, about 5 minutes.
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2
Add the cubed beef, pork, and chicken to the skillet. Brown the meat thoroughly for 10-12 minutes. Pour in the white wine and let it evaporate completely. Season lightly with salt and pepper.
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3
Remove the meat from heat and let it cool slightly. Transfer the mixture to a food processor and pulse until it reaches a fine, paste-like consistency.
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4
Transfer the meat paste to a bowl. Mix in the grated Parmigiano-Reggiano, one egg, lemon zest, and nutmeg. Knead until a smooth, pliable dough forms. Cover and set aside.
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5
Prepare the olives by cutting them 'spirally'. Starting at the stem, use a small paring knife to peel the flesh away from the pit in one continuous curl, similar to peeling an apple. Discard the pits.
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6
Take a small amount of the meat filling (about the size of the original pit) and place it inside the olive curl. Wrap the olive flesh back around the filling to restore its original oval shape.
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7
Set up a breading station with three shallow bowls: one with flour, one with the two beaten eggs, and one with breadcrumbs.
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8
Dredge each stuffed olive in flour, shaking off any excess. Dip it into the beaten egg, then roll it thoroughly in the breadcrumbs. For an extra-crunchy shell, you can double-coat by dipping in egg and breadcrumbs a second time.
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9
Place the breaded olives on a tray and refrigerate for 30 minutes. This helps the coating set so they don't burst while frying.
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10
Heat the frying oil in a deep pot to 170°C (340°F). Use a thermometer to ensure the temperature is consistent.
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11
Fry the olives in small batches for 3-4 minutes until they are a deep golden brown. Do not overcrowd the pot, as this will drop the oil temperature and make them greasy.
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12
Use a slotted spoon to transfer the olives to a plate lined with paper towels to drain. Serve immediately while hot and crisp.
💡 Chef's Tips
If you find spiral-cutting the olives too difficult, you can make a single lengthwise slit, remove the pit, and stuff the cavity. Ensure the meat filling is completely cooled before adding the egg and cheese to prevent the egg from scrambling. Use very fine breadcrumbs; coarse Panko is not traditional and may not adhere as well to the small surface of the olive. Don't skip the lemon zest; it provides a vital brightness that cuts through the richness of the fried meat filling. These can be prepared a day in advance up to the breading stage and kept covered in the fridge.
🍽️ Serving Suggestions
Serve warm as part of a 'Fritto Misto' alongside fried custard cubes (Cremini) and lamb chops. Pair with a crisp, chilled glass of Verdicchio dei Castelli di Jesi white wine. Arrange on a platter with fresh lemon wedges for squeezing over the top. Serve as a sophisticated snack during Aperitivo hour with a dry sparkling wine like Prosecco Superiore. Accompany with a side of pickled vegetables (Giardiniera) to balance the richness.