Ingredients

Method

Begin by preparing the stuffing. Heat a small pan over medium heat and add the onion and garlic, sautéing until they are soft and translucent.

Add the ground pork, beef, and chicken to the pan, breaking the meats apart with a spoon as they cook.

Once the meat is fully cooked and starting to brown, add the white wine, nutmeg, salt, and pepper. Stir well and allow to simmer until the wine has mostly evaporated.

Remove from heat and let the mixture cool slightly before mixing in the Parmesan cheese and one egg to bind the ingredients. Set aside.

Take each pitted olive and carefully stuff it with the meat mixture. Ensure the olives are well packed but not splitting.

Set up a breading station with three dishes: one for flour, one for the beaten eggs, and a third for breadcrumbs.

Roll each stuffed olive in flour, then dip in the beaten egg, and finally coat with breadcrumbs, making sure each olive is well covered.

Heat the oil in a deep fryer or a deep pan to 180°C (356°F).

Fry the olives in batches until they are golden and crispy. This should take about 2-3 minutes per batch.

Remove the olives from the oil and drain on paper towels.

Serve the Olive all’Ascolana hot and enjoy the crispy, savory treat!