Dish

Olive Ascolane

Olive Ascolane is made by first removing the pits from large green olives. The olives are then stuffed with a mixture of ground meat, cheese, and herbs. The stuffed olives are then breaded and fried until they are crispy and golden brown. This dish is typically served as an appetizer or snack.

European cuisine› Mediterranean cuisine› Italian cuisine

Snack

Origins and history

Olive Ascolane is a traditional dish from the region of Marche in Italy. It is believed to have originated in the town of Ascoli Piceno, which is known for its delicious cuisine. The dish is typically served during the holiday season and at special events such as weddings and festivals.

Dietary considerations

This dish is not suitable for vegetarians or those who do not eat meat or cheese. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of Olive Ascolane, but the basic recipe remains the same. Some people use different types of meat such as pork or beef, while others use different types of cheese such as mozzarella or provolone. Some recipes also call for the addition of vegetables such as onions or peppers.

Presentation and garnishing

Olive Ascolane is typically served on a platter or in a large bowl. The dish should be garnished with fresh herbs such as parsley or basil to add color and flavor. A sprinkle of lemon juice can also be added for extra acidity.

Tips & Tricks

When making Olive Ascolane, it is important to use high-quality olives and fresh ingredients. The olives should be pitted carefully to avoid damaging the flesh. The stuffing should be well-seasoned with herbs and spices to bring out the flavors of the meat and cheese.

Side-dishes

Olive Ascolane is typically served as an appetizer or snack. It can be served on its own or with a side of marinara sauce for dipping. Some people also serve it with a side of roasted vegetables or a salad.

Drink pairings

This dish pairs well with a crisp white wine such as a Pinot Grigio or a Sauvignon Blanc. The wine helps to cut through the richness of the dish and complements the salty flavors of the olives and cheese.