Olive all'ascolana
Olive all'ascolana are the gastronomic symbol of the Riviera del Conero. These tender olives, typical of the Marche region, are skillfully pitted, filled with a ragù of mixed aromatic meats, then breaded and fried until they become crispy. An appetizer that captures Marche tradition in every bite.
Preparation
- 1
Carefully pit the green olives using a specialized olive pitter, keeping the fruit intact.
- 2
Prepare the filling: in a pan with a drizzle of extra virgin olive oil, lightly brown the minced garlic, then add the ground meat and Mortadella, deglazing with white wine.
- 3
Let the filling cook over moderate heat for about 15 minutes until it becomes creamy and well combined. Season with salt and pepper to taste, then add the Parmigiano and let cool completely.
- 4
Gently fill each olive with the meat mixture using a small spoon or pastry bag.
- 5
Prepare the breading: place breadcrumbs in one plate and beaten eggs with a pinch of salt in another.
- 6
Coat each filled olive first in egg and then in breadcrumbs, pressing lightly so the coating adheres well.
- 7
Heat the seed oil to 170°C in a deep pot or fryer.
- 8
Immerse the olives in the hot oil in small batches, avoiding crowding the pot, and fry for about 3-4 minutes until they turn a uniform golden color.
- 9
Drain the olives on paper towels to remove excess oil and serve them hot, preferably as an appetizer.
- 10
Pair with a good Marche white wine or a cold beer to enhance the flavors.
Chef's Tips
The secret is pitting the olives with extreme care to keep them whole. If you prefer, you can prepare the olives the day before and keep them in the refrigerator before frying. For a lighter result, you can bake them in the oven at 180°C for about 15-20 minutes.