Name: Stuffed Fried Olives all’Ascolana (Olive all’Ascolana)
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: Makes: 40–50 olives
Cuisine: Italian
Ingredients: 100 g each of pork loin, lean beef and chicken; Salt and black pepper, to taste; 150 g plain flour; 320 g breadcrumbs; 50 g mortadella di bologna; 1 litre vegetable oil; 3 eggs; 1 unwaxed lemon, zested; 60 g Grana Padano, grated; 3 tbsp extra-virgin olive oil; 800 g green olives, pitted; 3 sprigs of sage; 100 ml dry white wine; A pinch of ground nutmeg; 1 celery stick, chopped; 1 carrot, chopped; 1 onion, chopped

Preparation info

Makes:
40–50
olives

Difficulty
Easy
Ready in
3 hr

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

Olive all’ascolana is quite uncommon outside of le marche, where my mum is from! These meaty stuffed olives must be the best thing my mum brought with her when she moved to Abruzzo with my dad around 50 years ago! The ace up her sleeve in this recipe is the addition of mortadella in the filling!

Ingredients

100 g each of pork loin, lean beef and chicken
3 tbsp extra-virgin olive oil
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Method

For the filling, chop the meat into 2cm cubes and set aside. Add a couple of tablespoons of olive oil to a large saucepan on a medium heat and sweat the carrot, onion and celery with a pinch of salt and the sage. Once golden, add the meat and cook for 5 minutes or until the meat is lightly browned. Add the white wine and and let it evaporate for 30 seconds, then cover the pot with a lid and coo