Olive Ripiene (Ascoli)

Stuffed Olives

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


The olives of Ascoli are known for their succulence and their large size, and in both these qualities they surpass the better-known Spanish olive. As they are difficult to obtain in this country, large Spanish olives can be used for this excellent and very novel dish. The olives are carefully stoned and filled with a forcemeat made with a little white chicken meat, ham, finely chopped, Parmesan cheese and a pinch of nutmeg, all cooked in butter, with the addition of an egg to bind the mixture. The olive is then wrapped either in pastry or coated with flour, brushed over with yolk of egg, and lastly dipped in white breadcrumbs and fried in very hot oil. They can be eaten either hot or cold.