Olive Ascolane with a Twist

Ingredients

• 20 large green olives, pitted 20 large green olives, pitted
• 100g (3.5 oz) ground beef 100g (3.5 oz) ground beef
• 100g (3.5 oz) ground pork 100g (3.5 oz) ground pork
• 50g (1.8 oz) Parmesan cheese, grated 50g (1.8 oz) Parmesan cheese, grated
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Salt and pepper to taste Salt and pepper to taste
• 2 eggs, beaten 2 eggs, beaten
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 12g (1g sugars)
• Protein: 17g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the ground beef, ground pork, Parmesan cheese, onion, garlic, parsley, lemon zest, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take each pitted olive and stuff it with a small amount of the meat mixture. Ensure that the olive is completely covered with the stuffing.
3. 3.
   Dip each stuffed olive into the beaten eggs, making sure it is coated on all sides.
4. 4.
   Roll the egg-coated olive in breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
5. 5.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
6. 6.
   Carefully place the breaded olives into the hot oil and fry until golden brown, approximately 3-4 minutes.
7. 7.
   Remove the fried olives from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Olive Ascolane warm as an appetizer or part of an antipasto platter.

Treat your ingredients with care...

• Ground beef and pork — Ensure that the meat is fresh and of high quality to enhance the flavor of the stuffing.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for the best taste and texture.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes to the stuffing mixture.
• Serve the Olive Ascolane with a side of marinara sauce or aioli for dipping.
• If you prefer a lighter version, you can bake the stuffed olives in the oven instead of frying them.
• Experiment with different types of olives to discover unique flavor combinations.
• Make a larger batch of Olive Ascolane and freeze the leftovers for future enjoyment.

Serving advice

Serve the Olive Ascolane as an appetizer or part of an antipasto platter. Arrange them on a decorative platter and garnish with fresh parsley or lemon wedges for an attractive presentation.

Presentation advice

To enhance the visual appeal, serve the Olive Ascolane on a bed of fresh lettuce leaves or alongside colorful Mediterranean vegetables such as roasted bell peppers and cherry tomatoes.