OLIVE ASCOLANE: The Golden Meat Stuffed Olives

Crispy golden spheres that contain olives stuffed with meat and scent.

An icon of the Marche gastronomy, delicacies to be enjoyed at the table or while walking, in the name of tradition applied to street food.







For the filling of the olives

  • 3 cups of big green olives (500 grams)
  • 14 oz (400 grams) of beef
  • 5 oz  (150 grams) of pork
  • 2 oz (50 grams) of chicken meat
  • 1 egg
  • 1 onion
  • 1 carrot
  • a stark of celery
  • dry white wine to taste
  • salt to taste
  • some cloves
  • Lemon peel
  • pepper to taste
  • nutmeg to taste

For the breading

  • 2 eggs
  • breadcrumbs to taste
  • White flour to taste
  • extra virgin olive oil to taste



The first action to be taken is to immerse the olives in water for about twelve hours, to remove the salty taste of the brine.

After this time, the olives are rattled with a small knife, making a cut of the spiral pulp.

In the cavity left from the core the meat filling will be placed which according to the original recipe has very precise percentages: 60% of beef, 30% of pork and 10% of chicken.

Brown the meat together with carrot, celery and onion and then add salt, lemon and white wine, then cook for about twenty minutes.

Remove from the heat, pass everything to the meat grinder taking care to flavor with nutmeg, then add the eggs and Parmesan, obtaining a soft dough.

At this point you start to fill the olives with this dough, recomposing them in their shape.

Once the olives are stuffed, take them one by one and pass them in the flour and egg – previously beaten – and in the breadcrumbs, then fry them in plenty of extra virgin olive oil over medium heat.

During cooking, turn and move the Ascolan olives until they reach their classic golden color.

After browning, remove the excess oil on paper towels and serve them as you like: they are excellent hot and cold!

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