They will keep for up to 4 weeks. Privacy policy. Add to the hot oil, a few at a time, and cook until golden, 4 to 5 minutes. Serve hot. In 2005 the Ascolane Olives were recognized as a DOP (Denominazione di Origine Protetta, or literally “Protected Designation of Origin”) product. Information is not currently available for this nutrient. Cut the green olives in a spiral, removing the stone, then wrap around the stuffing balls. As the years went by and the masses became wealthier, stuffed olives became more widespread across the social barriers and today they are a must-have item for celebrations throughout Italy. Fry in oil at 250 to 275 degrees until crisp and golden brown. Cut a slit in each olive and fill with ½ teaspoon stuffing. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. To make the stuffing, heat the olive oil in a large frying pan over medium heat, add the onion, carrot and celery and cook until softened. In Roman times there were many authors who extolled the goodness of this dish, including Cato, Varro, Martial and Petronio who, in his famous novel Satyricon, placed them on the famous tables of Trimalcione. preparing stuffed ascolana olives at home. Puree the mixture in a meat grinder or food processor, then transfer to a large mixing bowl. Pick big Italian green olives and pit them gently if not pitted already. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Info. Use more or less sauce as needed so that meat mixture is moist, but not too wet. It is a lot of work but for special occasions worth it. Mix well and add enough breadcrumbs to get a dense mixture. It is truly a labor of love, steeped in tradition, secrecy and a little mystery. A family favorite - requirement actually - for a real Italian Christmas dinner. Dip the stuffed olives in the flour, then into the eggs and then into the breadcrumbs. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Add pork and chicken and cook for 7 to 10 minutes. Deep fried stuffed olives are SO popular in Italy. In a large skillet over medium-high heat, heat the olive oil. Fill the olive cavity with the meat, gently pressing with your hands. Peel the olives, strictly by hand, with a chat and a smile. Place the olives in a bowl of cold water for 30 minutes to get rid of the briny flavour. Stuffed olives are also called Olive all’Ascolana in Italy and they are made throughout the South for local village celebrations. Pour in the wine and let the alcohol evaporate. Peel the olives, strictly by hand, with a chat and a smile. Nutrient information is not available for all ingredients. Author of "The Better-Than-Takeout Thai Cookbook," Danette St. Onge is a food and travel writer with expertise in a variety of cuisines including Italian. Transfer the mixture to a food processor and blitz for 10–15 seconds or until it looks like a thick paste. They are so popular here that you can buy them frozen in most supermarket so all you need to do is … Submit a Recipe Correction Advertisement. Allrecipes is part of the Meredith Food Group. The origins of stuffed olives date back to 1800 when cooks would come up with elaborate creations for the nobility. Don't overstuff, or they won't hold together. Season it with salt and pepper and a glass of white wine. Let’s find out together the truly fascinating origin of the Ascolane Olive Recipe. The geographical environment includes both natural factors (climate, environmental characteristics), and human factors (production techniques handed down over time, craftsmanship, know-how) that, when combined, make it impossible to obtain an inimitable product outside a specific area. Dredge them in flour, then pass through the beaten egg and finally roll them in breadcrumbs. As usual, the different versions of the recipe are countless, and along coastal areas of the Marche, sometimes the filling is made with several types of fish. Arrange them on a flat tray, without overlapping, and freeze them for about 2 hours. This light citrus flavor goes well with the more consistent taste of deep fried food. Roll each stuffed olive in the flour, dip in the beaten egg, and then roll in the breadcrumbs. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to A staple among italian holiday dinners!! Serve warm. Place the olives in a bowl of cold water for 30 minutes to get rid of the briny flavour. These olives are a famous and delicious treat in Italy, try yourself! The login page will open in a new tab. Amount is based on available nutrient data.