Olive All’Ascolana Recipe: The Perfect Crispy Italian Appetizer
Welcome to “Love With Recipes,” your trusted source for authentic and delicious culinary inspirations. Today, we delve into a classic Italian delight—Olive All’Ascolana, a dish that combines tender green olives, a savory meat filling, and a crunchy golden crust. Perfect as an appetizer or snack, these stuffed olives are sure to impress! Let’s get started.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tender Ascolane Olives | 1 kg |
| Beef (minced or finely chopped) | 100 g |
| Pork (minced or finely chopped) | 100 g |
| Chicken (minced or finely chopped) | 100 g |
| Bread crumbs (from stale bread) | 30 g |
| Onion | ½ |
| Nutmeg | To taste |
| Parmigiano Reggiano DOP (grated) | 80 g |
| Lemon zest | From ½ lemon |
| Ground cloves | 1 pinch |
| Carrot | 1 |
| Celery | 1 stalk |
| Dry white wine | 1 glass |
| Egg (for filling mixture) | 1 |
| Fine salt | To taste |
| Eggs (for breading) | 2 |
| All-purpose flour (00) | As needed |
| Breadcrumbs | As needed |
| Extra virgin olive oil | 500 ml |
Nutritional Information (Per Serving Estimate)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | 12 g |
| Carbohydrates | 18 g |
| Fats | 26 g |
| Saturated Fats | 4 g |
| Fiber | 2 g |
| Sodium | ~450 mg |
Step-by-Step Instructions
Step 1: Prepare the Filling
- Finely chop the onion, carrot, and celery. Heat 3 tablespoons of extra virgin olive oil in a skillet over medium heat and sauté the vegetables until softened and aromatic.
- Dice the beef, pork, and chicken into small cubes, then add them to the skillet. Cook until the meat is browned and releases its juices.
- Season with salt and add the white wine. Let it simmer until the liquid reduces. Remove the skillet from heat and let the mixture cool completely.
Step 2: Blend the Filling
- Once cooled, transfer the meat and vegetable mixture to a food processor. Add the grated Parmigiano Reggiano, breadcrumbs, a pinch of nutmeg, lemon zest, ground cloves, and one egg.
- Pulse until the ingredients form a cohesive, soft, yet firm filling. Cover the mixture and let it rest in the refrigerator for about 30 minutes.
Step 3: Prepare the Olives
- Take each Ascolane olive and carefully remove the pit using a small, sharp knife. Slice in a spiral motion, starting from the stem end, keeping the olive intact in one long piece of flesh, like peeling an orange.
- Gently reshape the olive into its original form after filling it with a small portion of the meat mixture. Each olive should look slightly plumper than its initial size.
Step 4: Bread the Olives
- Prepare three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each stuffed olive in flour, dip it in the beaten egg, and coat it with breadcrumbs. For extra crispiness, repeat this breading process for each olive.
- Place the breaded olives on a tray and let them chill in the refrigerator for at least 30 minutes. This step helps the breading adhere better during frying.
Step 5: Fry to Perfection
- Heat the extra virgin olive oil in a deep saucepan or fryer to about 180°C (350°F). Test the oil temperature with a small piece of bread—it should sizzle immediately but not burn.
- Fry the olives in small batches to maintain the oil temperature. Cook until they turn golden brown and crispy, about 2–3 minutes per batch.
- Use a slotted spoon to remove the olives and transfer them to a plate lined with paper towels to absorb excess oil.
Serving Suggestions
Serve your Olive All’Ascolana warm as an appetizer, paired with a crisp white wine or sparkling beverage. These stuffed olives are perfect for festive occasions, game nights, or as an indulgent treat.
Tips for Success
- Olives: Choose large, high-quality Ascolane olives for the best results. Their natural tenderness and size make them ideal for stuffing.
- Meat Mixture: Ensure the filling is well-seasoned and properly chilled before stuffing the olives.
- Breading: For an ultra-crispy texture, double-bread the olives as instructed.
- Frying: Maintain a consistent oil temperature to avoid soggy or undercooked results.
Enjoy creating and sharing this traditional Italian delicacy with friends and family!
