Cookbook:Olive Ascolane (Stuffed Fried Olives)

Cookbook | Ingredients | Recipes

Olive ascolane is an Italian starter from Ascoli Piceno made of fried green olives, stuffed with minced meat (beef, pork and chicken liver) and spices.


For about 50 stuffed olives:

For fillingEdit

For breading and fryingEdit


  1. Cook the pork and chicken breast in your favorite tomato gravy recipe.
  2. Remove cooked, cooled meats from the sauce and grind them using a food grinder or meat processor.
  3. Add the remaining filling ingredients to the ground meat mix (do not over-process). Mix the ingredients into the meat and put into the refrigerator to cool for at least one hour.
  4. Remove the mixture from refrigerator and roll meat into balls about the size of a small walnut. Put half of an olive on each side of the rolled ball.
  5. Flour each ball, dip in beaten egg, then dip in bread crumbs.
  6. Arrange olive balls on a tray.[note 2]
  7. Fry them quickly in about ½ inch of canola oil until golden brown.[note 3]
  8. Drain and serve.


Contributed to by Phil and Jackie Cicconi