Italian Olive Ascolane
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4.0
3 reviews
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Italian Olive Ascolane
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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.
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Ingredients
- 28 olives (large pitted green olives)
- 2 tablespoons olive oil
- ¼ talk celery chopped
- ¼ medium white onion ¼chopped
- ¼ medium carrot chopped
- 1¾ ounces ground beef
- 1¾ ounces ground pork
- 1¾ ounces ground turkey or chicken
- 2 pinches salt
- 1-2 dashes pepper
- 1¼ tablespoons white wine or vegetable broth (I used broth)
- ¼ cup parmigiano freshly grated
- 1 pinch nutmeg
- 1 large egg
EXTRAS
- ¼ cup all purpose flour
- 1 large egg (well beaten)
- 2 tablespoons bread crumbs
- ¼ cup olive oil
Instructions
- In a medium/large frying pan add the olive oil, the chopped celery, onion and carrot cook on medium heat until the onion is transparent. Add the ground beef, pork, chicken, salt and pepper, cook until browned completely, add the wine or broth and cook on high until evaporated. Move to a clean bowl and let cool to room temperature, then chill in the fridge for one hour.
- Stir in the nutmeg, place the mixture in a blender or food processor and blend until very homogenous. Place in a bowl, add the parmigiano and an egg and combine well.
- Open the olives by making a straight cut from one end to the other without cutting all around.
- Take a small amount of the filling and form into an oval meatball and gently fill the opening in the olive, close the olive around the filling, some of the filling should be seen on the outside of the olive. Place the filled olives on a clean plate.
- On three plates place, the flour, the beaten eggs and the bread crumbs.
- First roll the olives in the flour, then in the egg then lastly in the bread crumbs. Place the coated olives on a parchment paper lined baking sheet, cover with plastic wrap and refrigerate 2-3 hours or even overnight.
- In a large frying pan add ¼ cup of olive oil, 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. They can also be baked in a pre-heated 350F/180C oven for 15-20 minutes turning halfway through baking. Serve immediately. Enjoy!
Notes
- While you can store these in an airtight container in the refrigerator and reheat them, they are best served fresh while they are still crispy.
- If you have any leftover stuffing you can use it to stuff peppers, mushrooms or even zucchini or use it to make patties or even meatballs. The stuffing will keep in an air tight container in the fridge for 1-2 days.
- Yes! Bread the stuffed olives then flash freeze on a parchment lined baking sheet. Transfer to a freeze safe container and store for up to 3 months. Fry from frozen as needed.
Nutrition Information
Show Details
Calories
43kcal
(2%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
17mg
(6%)
Sodium
119mg
(5%)
Potassium
30mg
(1%)
Fiber
0.2g
(1%)
Sugar
0.2g
(0%)
Vitamin A
135IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
18mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 28olives
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Calories | 43kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 17mg | 6% |
| Sodium | 119mg | 5% |
| Potassium | 30mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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