Uncle Larry Adventures

Italian Classics · Marche

More italian antipasti recipes

Olive all'Ascolana

Olive all'Ascolana: large green olives pitted and stuffed with a seasoned meat filling, breaded and fried golden — the Marche bar snack.

Olive all'Ascolana

Stuffed, breaded, fried olives

Italian antipasto board with cured meats, olives and cheese on a dark table

The short version

Olive all'Ascolana: large green olives pitted and stuffed with a seasoned meat filling, breaded and fried golden — the Marche bar snack.

Prep
45 min
Cook
15 min
Total
1 hr
Serves
6 servings

Ingredients

  • 40 large green olives, pitted whole
  • 6 oz mixed ground beef, pork and chicken
  • ¼ cup grated Parmigiano-Reggiano
  • 1 egg plus 2 eggs for breading
  • Nutmeg, lemon zest, salt and pepper
  • Flour and fine breadcrumbs
  • Oil for frying

Instructions

  1. 01

    Cook the filling. Brown the meat with a little oil, cool, then blend with cheese, one egg, nutmeg and lemon zest.

  2. 02

    Stuff the olives. Pack the filling into each olive, closing the spiral back around it.

  3. 03

    Bread in three stages. Roll in flour, then beaten egg, then breadcrumbs. Chill 20 minutes so the coating sets.

  4. 04

    Fry. Fry at 340°F for 3 minutes until deep gold and drain on a rack.

Larry’s rule: Buy olives already pitted in a spiral if you can find them. Life is short.

Nutrition (estimated, per serving)

Serving
1 serving (approx. 100 g)
Calories
350 calories
Protein
15 g
Carbs
15 g
Fat
27 g
Saturated fat
8 g
Fibre
2 g
Sugar
1 g
Sodium
500 mg
Cholesterol
95 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/olive-ascolane).

Before you cook

What to know about Olive all'Ascolana

What it is

Olive all'Ascolana is a antipasti recipe rooted in Italian home cooking. This version makes 6 servings in 1 hr and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: cook the filling, then stuff the olives, then bread in three stages. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 40 large green olives, pitted whole — supports the dish's balance, texture and regional character.
  • 6 oz mixed ground beef, pork and chicken — builds the savory foundation and carries flavor through the dish.
  • ¼ cup grated Parmigiano-Reggiano — contributes salt, richness and structure; its moisture and temperature affect the finish.
  • 1 egg plus 2 eggs for breading — adds richness and helps bind or set the finished dish.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Prepare the components ahead and assemble near serving time to protect crisp and creamy textures.

What to serve with it

  • Serve before the meal with olives, cheese and bread.
  • Arrange as part of a larger antipasto spread.

Questions Larry gets asked

How long does olive all'ascolana take to make?
About 1 hr start to finish — roughly 45 min of prep and 15 min of cooking. That yields 6 servings.
What do you need to make olive all'ascolana?
7 ingredients, starting with 40 large green olives, pitted whole, 6 oz mixed ground beef, pork and chicken, ¼ cup grated Parmigiano-Reggiano. The full list with quantities is on this page.
How do you start olive all'ascolana?
Cook the filling: Brown the meat with a little oil, cool, then blend with cheese, one egg, nutmeg and lemon zest.
How do you know when olive all'ascolana is done?
Fry. Fry at 340°F for 3 minutes until deep gold and drain on a rack.
What is the most common mistake with olive all'ascolana?
Buy olives already pitted in a spiral if you can find them. Life is short.
Can you make olive all'ascolana ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a appetizer that reheats well.

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Quick answer

Why did my risotto turn out gluey?

Gluey risotto usually means too much stirring at too low a heat, or the wrong rice. Use Arborio or Carnaroli, keep the pot at a steady simmer, stir every 30 seconds rather than constantly, and stop while the grains still have a firm center.

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