Big juicy green olives, stuffed with meat and herbs and spices, and wrapped in a smooth breadcrumb coating to make a delicious crispy exterior. The stuffed olives are one of the most famous Italian street foods and the recipe is ancient and traditional and well-loved throughout the country. Discover how to make stuffed olives and indulge in the taste of an Italian classic!
Stuffed olives are also called Olive all’Ascolana in Italy and they are made throughout the South for local village celebrations. The origins of stuffed olives date back to 1800 when cooks would come up with elaborate creations for the nobility.
To vary the meat recipes, which were quite abundant in rich families, the cooks created this olive-based dish, with minced meat and spices and herbs.
These olives were then fried and served hot to the aristocrat who appreciated the recipe so much they introduced it to court banquets and private lunches.
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.
The recipe of stuffed olives required craftsmanship, precision and patience. Find out how to make it as an hors d’oeuvre for your cocktail hours and surprise all your friends!
Remove the olive kernels with a knife in a spiral incision inside the olive. Ground the meat and sauté it in a frying pan with the celery, carrot and onion. Season it with salt and pepper and a glass of white wine.
Add a few cloves to flavor the meat. When the meat is cooked, drain it well from the liquid and let it cool. Fill the olive cavity with the meat, gently pressing with your hands.
Coat the olives in flour, then the whipped egg and the breadcrumbs. Deep fry the stuffed olives in an abundant amount of boiling hot olive oil until they are crispy and golden.