Olive all’Ascolana | Stuffed Olives

I learned how to make these delicious stuffed olives during my first wine buying trip to the Marche region. We stayed at a hip boutique hotel, Palazzo dei Mercanti, located in the center of Ascoli Piceno. After we checked-in, we darted out to doors to explore this Renaissance town and have some lunch. After winding through several narrow streets, we popped out into a large, open square, Piazza del Popolo. It was filled with shops, eateries, and lots of places to sit and enjoy the surroundings. My husband spotted a beautiful cafe at the end of the piazza with outdoor sitting. This cafe turned out to be one of 150 of the most historic cafes in Italy. It was here, at Caffe’ Meletti, where we had our first encounter with authentic Olive all’ Ascolana, Olives of Ascoli. Our kind server explained to me in detail how to make these exquisite, savory olives.

This recipe is my (easier) version.

Enjoy them with a glass of bubbles, I recommend Centanni Passerina Spumante, made with Passerina grapes grown not far from Ascoli Piceno.

Receipt Date: August 4, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

40 Large Italian Green Olives, pitted, I use Castelvetrano olives

2 Eggs, beaten

3 ounces of Prosciutto, chopped finely

1/2 cup All-Purpose Flour

1 cup Panko Bread Crumbs

1/4 cup Parmesan, grated

1/4 cup Shallots, minced

3 tablespoons Carrots, minced

A Splash of White Wine

3 tablespoons EVOO

1/4 teaspoon Nutmeg, freshly grated

Avocado Oil for Frying

Directions

Add the EVOO into a saute pan over medium heat. Add the shallots and carrots, stirring until the shallots begin to become translucent. Add the prosciutto and a splash of wine, stirring to combine, cook until the wine has evaporated, about 5 minutes. Let the mixture cool. In the meantime, set up your dunking station. You will need three dishes: -One plate with flour to roll the olives, add the nutmeg and stir to mix -One bowl to dip the olives into the beaten eggs, add a pinch of sea salt -One plate with the Panko crumbs to coat the olives Add the cheese to the cooled prosciutto mixture, stirring to mix well. Divide the prosciutto mixture into 40 1/2 teaspoon balls. Stuff each olive with a ball of the mixture. To coat the olives, roll in the flour, dunk into the eggs, and roll to thoroughly coat with Panko crumbs. Heat 3-4" of oil in a 4-quart pot to 375 degrees. Fry the olives in batches taking care not to overcrowd them. Fry until golden brown, about 3-4 minutes. Remove cooked olives with a slotted spoon, transfer them to a paper towel-lined plate. Season with sea salt. Serve immediately.