Italian Olive Ascolane

A beloved appetizer from the Ascoli Piceno in the region of Marche, Italian olive ascolane are made with large green olives stuffed with a savory meat filling then deep fried until golden brown.

Deep fried stuffed olives are often served as part of fritto misto (Italian fried seafood), along with an aperitivo like limoncello spritz or with other deep fried treats like Parmesan cheese balls. 

These olive ascolane are native to the Italian region of Marche where my father in law was from and anytime anyone went there they would bring back these amazing stuffed olives. Deep-fried stuffed olives are one of the best finger foods and perfect to serve with my other favorite deep fried treat, fried artichokes.

Stuffed with a meat filling that has been seasoned with traditional Italian soffritto of carrots, onion and celery then pureed with spices and cheese, the green olives are then rolled in flour, eggs and breadcrumbs and deep fried – it’s hard to stop at just one! 

Why You Will Love These Ascolane Olives

• Culinary tradition: While you can buy these fresh or frozen at the grocery store, there is nothing like the ones from Marche. Making this recipe from scratch is the next best thing! 
• Make ahead: Olive all’ascolana are great to make ahead in big batches! Either make ahead to serve at room temperature or make ahead to store in the freezer and fry at a moment’s notice for a snack. 

Ingredients Needed

For the stuffing:

• Large pitted green olives: You will need 28 olives.
• Italian soffritto: Olive oil, celery, white onion and carrot. 
• Meat: Ground beef, ground pork and ground turkey or chicken.
• Seasonings: Salt and pepper to taste. Nutmeg for a warm and nutty flavor.
• White wine: You can also use vegetable broth which I prefer.
• Parmigiano: Freshly grated Parmesan-Reggiano cheese. 
• Egg: One large egg to bind the savory meat filling.

What is authentic Parmigiano?

Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.

For the breading

• All-purpose flour: Also called plain flour. 
• Eggs: One large egg or more as needed that have been beaten or whisked. 
• Breadcrumbs: Fine breadcrumbs work best. 

For Frying

• Olive oil: Other high temperature oils also work like peanut oil or sunflower oil. Although I just fry them and not deep fry.

How to Make Olive Ascolane

While this recipe for olive ascolane is not quick and easy, you can make it in stages. I always make a double batch and freeze some for later.

Combine savory meat filling: In a large frying pan add olive oil, the chopped celery, onion and carrot then cook on medium heat until the onion is transparent.

Add ground beef, pork, chicken, salt and pepper and brown completely. Add the wine or broth and cook on high until evaporated. Move to a clean bowl, cool to room temperature, then chill in the fridge.

Puree meat: Stir in the nutmeg then place the mixture in a blender or food processor and blend until very combined. Place in a bowl, add the parmigiano and an egg mix to combine.

Fill olives: Open the olives by making a straight cut from one end to the other without cutting all around then take a small amount of meat filling and form into an oval meatball and gently fill the opening in the olive, close the olive around the filling.

Make a dredging station: On three plates place the flour, the beaten eggs and the bread crumbs.

Bread olives: First roll the olives in flour, then in egg then lastly in the bread crumbs. Place coated olives on a parchment paper lined baking sheet, cover with plastic wrap and refrigerate.

Fry olives: In a large frying pan add ¼ cup of olive oil then heat on medium heat until hot, carefully add the olives and fry turning until browned completely. Place on a paper towel lined plate and serve immediately. 

Tips and Variations

• Olives: While Ascolane olives are preferred, any large green olive you can find will work in this recipe. 
• Pureeing the meat: If you have a meat grinder that is best to use, but a food processor or blender will work. Be careful not to over blend the meat mixture as it will make it overly soft and you may need to add breadcrumbs to hold it together.
• Double breading: Is not advised for Ascolane olives, it should be a light coating.
• Add-ins: Add some variety to this recipe by adding a pinch of cloves or some chopped pancetta to the meat mixture. 

Serving Suggestions

These deep fried stuffed olives are best served right away warm and are most often served as an appetizer. They have gained in popularity as a street food, though, and can be a standalone snack!

I often serve these Ascoli style stuffed olives to friends and family to nibble on while waiting for my Italian white pizza to finish in the oven but most often I include them as a part of an appetizer spread with other deep fried treats and cocktails such as this classic bellini. 

What is the best method to pit the olives?

Traditionally the large green olives are spiral cut to remove the pits, but you can cut them in half lengthwise almost to the bottom, stuff and then reform the olive around the filling. Alternatively, start with pitted olives and save a step! 

Can I bake these instead of deep frying?

Yes! They can be baked in a preheated 350°F oven for 15-20 minutes turning halfway through baking.

More Appetizer Recipes

• Italian Antipasto Skewers
• Mushroom Puff Pastry Appetizers
• Smoked Salmon Spread
• Italian Eggplant Meatballs
• Vol au Vent Appetizers

Italian Olive Ascolane are one of my, if not my favorite Italian appetizers ever, I hope you enjoy them too! Buon Appetito!