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How to make Ascoli olives: the traditional recipe


Ascoli olives are a typical Marche dish, fun to prepare and perfect to serve during an aperitif at home with friends.

Today we prepare together the original recipe for Ascolana olives, a tasty appetizer that will delight your guests with its taste and crunchiness. This dish originates from the culinary tradition of the Marche, and more precisely in Ascoli Piceno, but is also known throughout the rest of the country. For those who don't know, these are olives stuffed with minced meat, then coated in double breading and fried in boiling oil.

Ready to prepare this irresistible dish? So let's get started!


How to make fried Ascoli olives

  1. Start with the sauté. Finely chop the onion, carrot and celery and brown in a pan with extra virgin olive oil. When the vegetables are well wilted, add the meat, salt, pepper and finally the ham. Flavor the filling with chopped parsley and leave to cook for about twenty minutes.
  2. Once the meat is ready, let it cool. Mix with grated cheese, egg yolks and bread left to soften in milk. Balance the doses well to obtain a homogeneous mixture.
  3. Once you have made the filling of the olives, take the latter and dry them from their preservation liquid, then cut them and stuff them. Bread them in the flour, then in the beaten egg and finally in the breadcrumbs.
  4. Heat the frying oil until it is hot, then immerse the olives a few at a time. Turn them until they are golden brown on all sides, and finally drain them and dry them of excess oil.
  5. Serve hot, and enjoy your meal !

If you liked the recipe for Ascoli style olives, discover the preparation video .

If you liked this recipe, how about trying the light version too? Here are the baked Ascoli olives !

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