Olive All Ascolana

Pliny already praised the Tenera olive from Ascoli Piceno as the best in Italy. And Nero loved the fruit as an appetizer for the subsequent feast.
In the 18th century, creative chefs from the ancient Roman city stuffed the large, particularly mild-tasting olive variety with a fine farce, breaded it and deep-fried it: an elaborate and tasty delicacy was born.


  • Cut the olives in a spiral from the pit so that they remain in one piece and can be reassembled.
  • Cut the meat and bacon into small pieces and fry in a pan in a little oil.
  • Add tomato paste, bring to a boil and then grind in a food processor.
  • Add two eggs with the Parmesan cheese and the bread, season with a pinch of salt, pepper nutmeg and cinnamon and mix everything well.
  • Stuff the olives with the mixture, turn them in flour and in the beaten egg and coat them with the breadcrumbs.
  • Refrigerate the stuffed and breaded olives for two hours. Then fry in hot oil and serve hot.

Ingredients ( for 4 persons)


60 olives of the Tenera variety
100 g each of bacon, beef and pork
50 g chicken liver
1 tbsp tomato paste
50 g grated parmesan
3 Eggs
1 pinch each of nutmeg and cinnamon
1 slice of soaked bread
Salt & pepper


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