Oh my goodness, if you’ve never tried Olive Ascolane, you’re in for the most delicious surprise! These little fried stuffed olives are one of my absolute favorite Italian appetizers—crispy on the outside, juicy and savory on the inside, and totally addictive. I first fell in love with them at a tiny trattoria in Rome, where they served them piping hot with a cold glass of Prosecco. Now, I make them at home whenever I want to impress guests (or just treat myself!). Trust me, once you pop one of these golden bites into your mouth, you’ll understand why they’re such a beloved tradition in Italy.
Ingredients for Olive Ascolane
Okay, let’s gather everything you’ll need to make these irresistible fried stuffed olives! The ingredient list might look a bit long, but trust me—it’s mostly pantry staples. And don’t worry if you can’t find authentic Ascolane olives (though they’re ideal); any large, firm green olives will work. Here’s what you’ll need:
- 20 large green olives (preferably Ascolane olives, but any big, meaty ones will do)
- 100g ground beef (I like using 80/20 for flavor, but lean works too)
- 100g ground pork (this adds amazing richness to the stuffing)
- 50g breadcrumbs (plain, fine ones—I often make my own from stale bread)
- 1 egg (this binds our stuffing together beautifully)
- 30g grated Parmesan cheese (the good stuff—it makes all the difference)
- 1 clove garlic, minced (fresh is best here—no jarred stuff!)
- 1 tbsp chopped parsley (flat-leaf Italian parsley if you can find it)
- 1/2 tsp nutmeg (sounds random, but it’s the secret ingredient!)
- Salt and pepper to taste (go easy on the salt—the olives are already salty)
- Flour for dusting (just regular all-purpose flour)
- 2 eggs, beaten (for our breading station)
- 100g breadcrumbs (for coating—I like panko for extra crunch)
- Vegetable oil for frying (something neutral like canola or peanut oil works great)
See? Nothing too crazy! Just make sure your olives are nice and big—you’ll thank me when you’re stuffing them. And pro tip: have everything prepped and ready to go before you start assembling. It makes the process so much smoother!
How to Make Olive Ascolane
Alright, let’s get to the fun part—turning these simple ingredients into crispy, golden bites of heaven! I’ll walk you through each step so you end up with perfect Olive Ascolane every time. Just follow along, and don’t stress—it’s easier than it looks!
Preparing the Stuffing
First, let’s make that irresistible meat filling. In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, Parmesan, garlic, parsley, nutmeg, and a pinch of salt and pepper. Now roll up your sleeves and get in there with your hands—yes, hands!—to mix everything together thoroughly. You want all those flavors evenly distributed, and nothing does the job like a good hand mix. Just be gentle so the mixture stays light and fluffy, not packed too tight.
Stuffing and Breading the Olives
Now for the satisfying part—stuffing those olives! Take a small amount of the meat mixture (about a teaspoon) and gently press it into each pitted olive. Don’t overfill—you want the olive to still close around the filling. Once all your olives are stuffed, set up your breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs. Roll each olive in flour, dip in egg (let any excess drip off!), then coat with breadcrumbs. Pro tip: pop them in the fridge for 15 minutes after breading—it helps everything stick better when frying!
Frying Olive Ascolane
Time to fry! Heat about 2 inches of oil in a deep pan to 180°C (350°F)—if you don’t have a thermometer, test with a breadcrumb; it should sizzle immediately. Working in small batches (don’t crowd them!), fry the olives for 2-3 minutes until they’re beautifully golden brown. They’ll float when ready. Drain on paper towels—the crunch should be incredible! Warning: these disappear fast once they hit the plate, so maybe hide a few for yourself!
Tips for Perfect Olive Ascolane
After making these dozens of times (okay, maybe hundreds—I’m obsessed!), I’ve picked up some tricks for Olive Ascolane perfection. Here are my can’t-live-without tips:
- Use firm, large olives—they hold up better when stuffing and frying (floppy olives will disappoint you)
- Chill stuffed olives before breading—15 minutes in the fridge makes them way easier to handle
- Double bread if needed—if your first coat looks patchy, do a quick second dip in egg and breadcrumbs
- Maintain oil temperature—keep it steady at 180°C (350°F) for even cooking without greasiness
- Serve immediately—they’re best piping hot with lemon wedges for squeezing over
- Make extras—trust me, people will inhale these faster than you can fry them!
Oh, and a bonus tip? Have fun with it! These are meant to be enjoyed with good company and maybe a glass of something bubbly.
Serving Suggestions for Olive Ascolane
Oh, you’re gonna love this part—these crispy little flavor bombs are perfect with so many things! I usually count on about 5 olives per person (though good luck stopping there). Serve them piping hot with lemon wedges for squeezing over, and pair with a chilled glass of Prosecco or a crisp white wine. They’re also fantastic alongside other Italian appetizers like bruschetta or cured meats. For parties, I pile them high on a platter with toothpicks—watch how fast they disappear!
Olive Ascolane FAQs
Can I bake these instead of frying?
You can, but they won’t be as crispy! If you must bake, place them on a rack at 200°C (400°F) for about 15 minutes, flipping halfway. They’ll still taste good, but honestly, frying gives that perfect golden crunch we all love.
How do I store leftovers?
These are best fresh, but if you must save some, keep them in an airtight container in the fridge for up to 2 days. Reheat in the oven—never the microwave!—to bring back some crispness.
What olives work best if I can’t find Ascolane?
No worries! Any large, firm green olive works—I’ve had great results with Cerignola or even jumbo Spanish olives. Just make sure they’re not the tiny cocktail olives!
Can I make these ahead?
Absolutely! You can stuff and bread them a day in advance—just keep them covered in the fridge until frying time. The cold actually helps the breading stick better.
Why did my stuffing fall out while frying?
Oh no! This usually means either the olives weren’t pitted properly (leave a bit of flesh intact) or the oil wasn’t hot enough. Get that oil to 180°C (350°F) and work in small batches for best results.
Nutritional Information
Okay, let’s talk numbers! For about 5 of these delicious Olive Ascolane (because who can stop at just one?), you’re looking at roughly:
- Calories: 250
- Fat: 15g (4g saturated)
- Protein: 10g
- Carbs: 20g
- Sodium: 500mg
Now, these are estimates—your exact amounts might vary a bit depending on olive size and how much oil they absorb during frying. But let’s be honest, sometimes the best foods aren’t about the numbers—they’re about the joy of that first crispy, savory bite!
Print
Irresistible Olive Ascolane Recipe – 20 Crispy Bites of Joy
- Total Time: 40 minutes
- Yield: 20 olives 1x
- Diet: Halal
Description
Olive Ascolane are a delicious Italian appetizer made from large green olives stuffed with a savory meat mixture, breaded, and deep-fried until golden and crispy.
Ingredients
- 20 large green olives (preferably Ascolane olives)
- 100g ground beef
- 100g ground pork
- 50g breadcrumbs
- 1 egg
- 30g grated Parmesan cheese
- 1 clove garlic, minced
- 1 tbsp chopped parsley
- 1/2 tsp nutmeg
- Salt and pepper to taste
- Flour for dusting
- 2 eggs, beaten (for breading)
- 100g breadcrumbs (for breading)
- Vegetable oil for frying
Instructions
- Pit the olives carefully, keeping them whole.
- In a bowl, mix ground beef, ground pork, breadcrumbs, egg, Parmesan, garlic, parsley, nutmeg, salt, and pepper.
- Stuff each olive with the meat mixture.
- Roll the stuffed olives in flour, then dip in beaten eggs, and coat with breadcrumbs.
- Heat oil in a deep fryer or pan to 180°C (350°F).
- Fry the olives in batches until golden brown, about 2-3 minutes.
- Drain on paper towels and serve hot.
Notes
- Use large, firm olives for easier stuffing.
- Chill stuffed olives before breading for better handling.
- Serve with lemon wedges for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep-frying
- Cuisine: Italian
Nutrition
- Serving Size: 5 olives
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
Keywords: Olive Ascolane, Fried Stuffed Olives, Italian appetizer, Fried olives