Olive all'Ascolana are a celebrated specialty from Le Marche, featuring large green olives stuffed with a savory mixture of beef, pork, and chicken, then breaded and fried until perfectly crisp. They're a beloved appetizer throughout central Italy and are especially popular during festivals and family gatherings.
Using authentic Ascolana olives gives the best flavor and texture. Chill the stuffed olives for 20 to 30 minutes before breading to help them hold their shape while frying.
Heat the olive oil in a skillet over medium heat.
Add the onion and cook until softened.
Add the beef, pork, and chicken, cooking until browned.
Pour in the white wine and cook until it has evaporated.
Remove from the heat and allow the mixture to cool completely.
Mix in the grated Parmigiano-Reggiano, one egg, nutmeg, salt, and black pepper.
Finely chop or pulse the filling in a food processor until smooth.
Carefully stuff each olive with the meat mixture, reshaping them into their original olive form.
Coat each stuffed olive in flour, then beaten egg, and finally breadcrumbs.
Heat the vegetable oil to 350°F (175°C).
Fry the olives in batches for 2 to 3 minutes until golden brown.
Drain on paper towels and serve hot.
