Olive All'ascolana Recipe

Prepare vegetables and cook meat

Heat 2 tbsp extra virgin olive oil in a medium skillet over medium heat. Add the finely minced onion, carrot, and celery and sweat gently until soft and translucent, about 7–8 minutes, stirring occasionally so they do not brown.

Add the ground pork, ground veal, and the chopped prosciutto to the pan. Break up the meat with a wooden spoon and cook until the meat loses its raw color, about 6–8 minutes.

Pour in 30 ml dry white wine and increase the heat slightly to deglaze the pan. Let the wine reduce almost completely, about 2–3 minutes.

Lower the heat, season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp grated nutmeg. Stir in 2 tbsp chopped parsley and 20 g grated Parmesan. Cook another 1–2 minutes, then remove from heat and let the mixture cool to room temperature (important so olives don’t melt the filling).

Taste the cooled meat mixture and adjust seasoning as needed. The mixture should be flavorful but not overly salty because the olives and breading add salt.

If olives are not already pitted, remove pits carefully keeping the olive shape intact. For large olives, you can make a small lengthwise slit and remove the pit; for Ascolana-style, ensure the cavity is large enough for filling.

Using a small spoon or a piping bag, fill each olive cavity with the cooled meat mixture. Pack firmly but avoid splitting the olive. Aim for 24 filled olives.

Once filled, gently reshape each olive with your fingers into a smooth oval. Place them on a tray and refrigerate for 20–30 minutes to firm up, which helps the breading adhere.

Prepare three shallow bowls: one with the 100 g all-purpose flour (season lightly with a pinch of salt), the second with the 2 beaten eggs, and the third with a mixture of 150 g fine breadcrumbs and 30 g semolina (if using) for extra crunch.

Working in batches, dredge each chilled filled olive first in flour, shake off excess, then dip into beaten egg, and finally roll in the breadcrumbs until fully coated. For an extra-crisp double crust, repeat the egg and breadcrumb step once more. Place coated olives on a plate or tray and refrigerate for 10–15 minutes to set.

In a deep, heavy-bottomed pot or a deep fryer, heat about 6–8 cm of vegetable oil (approximately 1 liter) to 170–180°C (340–355°F). If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown gently in about 45–60 seconds.

Fry the olives in small batches (4–6 at a time depending on pot size) so oil temperature remains steady. Fry until golden brown and crisp, about 2–3 minutes per batch. Turn them gently if needed for even browning.

Use a slotted spoon to remove olives and drain on a wire rack or paper towels. While still warm, sprinkle lightly with a little sea salt to finish.

Serve warm or at room temperature with lemon wedges on the side. These are best eaten the day they are prepared but can be kept in the refrigerator and gently reheated in a 180°C oven for 8–10 minutes to restore crispness.