Stuffed and fried olives are a tasty Italian treat you'll love! These delicious snacks, originating from Ascoli Piceno, are filled with a savory mix of meats like veal, beef, and pork. Ever wonder how you get that crispy coating? They're breaded and fried to perfection. �� Perfect as appetizer bites, they pair wonderfully with drinks like negronis or spritz. Plus, they're great for gatherings! Want to impress friends at your next party? These olives will do the trick! If you'd like tips on making them at home or fun ways to serve them, keep going to discover more!

History

When you bite into a stuffed olive, you're tasting a piece of history that dates back to the early 1800s in Ascoli Piceno, Italy.

This delightful treat was born out of a need to use leftover meats from lavish feasts, much like how Traeger grills offer versatile cooking options to maximize flavor.

Can you imagine? Cooks in wealthy households used their creativity to stuff large green olives with a mix of veal, beef, pork, and chicken, seasoned with white wine and nutmeg.

The traditional spiral cut technique to remove the pits has been passed down through generations.

Today, these golden brown delights are a staple in Italian food, often enjoyed during festive occasions.

Isn't it amazing how a simple olive can carry so much history and flavor?

Recipe

Recipe: Stuffed and Fried Olives

Olive all'Ascolana is a delightful Italian appetizer that showcases the rich flavors of stuffed olives. Originating from the Ascoli Piceno region in Italy, this dish features large green olives that are carefully pitted and filled with a savory mixture of minced meats and aromatic vegetables. The combination of veal, beef, pork, and chicken creates a flavorful filling that's perfectly complemented by the addition of white wine, nutmeg, lemon zest, and Parmesan cheese.

For an eco-friendly option while baking or frying, consider using parchment paper that's sustainably sourced and compostable to line your baking sheets. Once the olives are stuffed, they undergo a meticulous breading process before being fried to crispy perfection.

This recipe isn't only a crowd-pleaser but also a great way to impress guests at gatherings or celebrations. The crispy exterior coupled with the savory filling makes these olives an ideal snack or appetizer to pair with cocktails or as part of an antipasto spread. Follow the steps below to recreate this delicious dish in your own kitchen.

Ingredients:

• 20 large green olives (preferably Oliva Ascolana del Piceno)
• 100g minced veal
• 100g minced beef
• 100g minced pork
• 100g minced chicken
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 100ml white wine
• 1/4 teaspoon nutmeg
• Zest of 1 lemon
• 50g grated Parmesan cheese
• Flour (for dusting)
• 2 beaten eggs
• Breadcrumbs (for coating)
• Oil (for frying)
• Salt and pepper (to taste)

In a large skillet, heat a splash of olive oil over medium heat and sauté the onion, carrot, and celery until softened. Add the minced meats and cook until browned, then pour in the white wine, season with nutmeg, salt, and pepper, and let it simmer until the wine has evaporated.

Once the mixture is cooked, remove it from the heat and allow it to cool slightly before mixing in the lemon zest and Parmesan cheese. Blend the mixture until smooth to create the filling. Carefully pit the olives and stuff each one with the meat mixture, making sure they're well-filled.

To prepare the olives for frying, first coat each stuffed olive in flour, then dip them into the beaten eggs, and finally roll them in breadcrumbs to guarantee a crispy outer layer. Heat the oil in a deep pan to 180°C (350°F), and fry the olives in batches for about one minute or until they turn golden brown. Drain the fried olives on paper towels to remove excess oil and serve hot.

Extra Tips:

When making Olive all'Ascolana, it's important to use large, firm olives to make certain they hold up during the stuffing and frying process. You can also experiment with different herbs and spices in the filling to customize the flavor to your liking.

For a unique twist, consider adding some finely chopped olives into the meat mixture for added depth. Additionally, if you're making these ahead of time, you can prepare the stuffed olives and freeze them before frying; simply fry them directly from the freezer, adding a little extra time to make sure they're heated through.

Final Thoughts

Stuffed and fried olives are more than just a delicious appetizer; they embody the essence of Italian culinary tradition. When you bite into *olive all'ascolana*, you experience a perfect blend of *green olives* and a savory *meat filling* that's rich in flavor.

These olives can also be enhanced by serving them alongside a warm cup of eco-friendly broth options that add a comforting element to your meal. Isn't it amazing how these *Italian delicacies* can transform any gathering into a feast?

The *crispy texture* of the *fried olives* makes them irresistible, especially when shared on an *anti-pasto platter*. They pair well with drinks like negroni or spritz, adding to the festive vibe.