Fried Olive All'ascolana Recipe
Castelvetrano 24 Month PROSCIUTTO Aged, Coriander SALAME, ROSA Pistachio Olives
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Ingredients
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Olive All'Ascolana Filling & Wrap
Breading & Frying
Finishing & Sauce
Method
Olive All'Ascolana Filling & Wrap
- 1
Prepare filling
In a medium bowl combine the finely chopped Castelvetrano prosciutto and coriander salame. Add the drained ricotta, grated Parmesan, chopped parsley, lemon zest, black pepper and sea salt. Mix thoroughly with a rubber spatula until a cohesive, slightly firm paste forms. Taste and adjust seasoning; the mixture should be flavorful but not overly salty since the prosciutto and salame contribute salt.
- 2
Stuff olives
If using whole pitted pistachio-stuffed Castelvetrano olives, gently press a small amount (about 1 teaspoon) of the meat-and-ricotta mixture into each olive where the pit was removed, reforming the olive into a smooth oval. For larger olives, use up to 1.5 teaspoons. Work quickly but gently so the olive retains shape. Place stuffed olives on a tray lined with parchment and refrigerate for 20–30 minutes to firm the filling and help them keep shape when breading.
Breading & Frying
- 3
Set up breading station
Place the flour in a shallow bowl and season lightly with a pinch of salt. In a second bowl whisk the two eggs with the 2 tablespoons milk until smooth. In a third bowl combine the breadcrumbs and the optional 1/2 teaspoon lemon zest for brightness.
- 4
Bread the olives
Remove chilled stuffed olives from the refrigerator. Using two forks or fingertips dust each olive lightly with flour, shaking off excess. Dip into the beaten egg, then roll thoroughly in breadcrumbs to coat evenly. For an extra-crispy double coat, return each breaded olive to the egg and breadcrumbs a second time. Place breaded olives back on parchment-lined tray and refrigerate for at least 15 minutes to set the crust; this prevents loss of filling during frying.
- 5
Heat the oil
Pour about 1 liter of vegetable or peanut oil into a heavy-bottomed saucepan or deep fryer, leaving at least 5 cm (2 inches) headspace. Heat the oil to 170–175°C (338–347°F). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle steadily and brown in about 45–60 seconds.
- 6
Fry the olives
Working in small batches (6–8 olives at a time depending on pot size), gently lower breaded olives into the hot oil using a slotted spoon. Fry, stirring occasionally, until evenly golden brown, about 2.5–4 minutes per batch. Avoid overcrowding which lowers oil temperature. Use a slotted spoon to transfer fried olives to a wire rack set over a sheet pan or paper towels to drain. If desired, lightly brush with a touch of neutral oil while warm for extra sheen.
- 7
Keep warm
If cooking multiple batches, keep finished olives in a warm oven set to 90–100°C (200–210°F) on the wire rack to maintain crispness and warmth while you finish frying the rest.
Finishing & Sauce
- 8
Plate and serve
Arrange a bed of arugula or microgreens on a serving platter (optional). Place the warm fried Olive All'Ascolana on top. Serve with lemon wedges and the aioli or mustard-dill sauce on the side for dipping. Recommend one or two olives per person as an appetizer; for a party plan on 3–4 per person.
- 9
Storage
Leftover fried olives are best eaten the same day. To re-crisp, reheat in a 180°C (350°F) oven for 5–7 minutes. Do not microwave, which will make them soggy.