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.
See ingredients, directions and pairings.
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