These stuffed olives are one of Le Marche’s most famous and traditional recipes. They are usually served either as part of an antipasto or alongside a meat recipe as a delicious side dish. They are best served just warm, but are also good cold. The key to this recipe is to find olives that are large enough to stuff successfully without them splitting. The recipe is named after the town of Ascoli Piceno, which is surrounded on three sides by the mountains of two vast national parks: Parco Nazionale dei Monti Sibillini on the north-western flank and Parco Nazionale dei Monti della Laga to the south.
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