Olives all’Ascolana (stuffed olives)

You'll need

40 large green olives, such as green Bella di Cerignola (see note) For deep-frying: vegetable oil 225 gm (1½ cups) plain flour 4 eggs, lightly beaten 200 gm fine fresh sourdough breadcrumbs 1 tsp finely chopped rosemary leaves 1 tbsp sea salt flakes 1 lemon, finely grated rind only To serve: alioli   Salami, veal and pork stuffing 120 gm Italian mild salami, coarsely chopped 140 gm each minced veal and minced pork 1 tsp fennel seeds, dry-roasted and finely ground


  • 01
  • For meat stuffing, process salami in a food processor until it forms a fine paste. Add minces and fennel seeds and process until mixture just comes together. Season to taste and roll into 40 even balls. Refrigerate until required.
  • 02
  • Remove pits from olives, either by peeling the flesh from around the pit in one piece using a small paring knife, or by using a pitter, then cutting a slit in the flesh to open into a flat piece.
  • 03
  • Stuff each piece of olive with a ball of mince mixture and set aside. Place flour, eggs and breadcrumbs in separate bowls and, working with one stuffed olive at a time, coat in flour, then egg, then breadcrumbs, shaking off excess. Meanwhile, preheat oil in a deep fryer or deep-sided saucepan to 180C. Deep-fry olives in batches until golden and cooked through (4-5 minutes).
  • 04
  • Meanwhile, combine rosemary, sea salt and lemon rind in a large bowl. Reserve half for serving, then toss olives through remaining salt mixture and serve immediately with the extra salt and alioli for dipping.

Note To save time, you can purchase large, meaty olives already pitted.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2009

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