An irresistible antipasto, olive all’Ascolana comes from Ascoli in the Italian region of Marche. These are pitted, crumbed green olives stuffed with a meaty mixture, deep-fried and tossed in parsley, lemon juice and olive oil. Variations abound, but the filling usually includes minced meat or parmesan, fine mirepoix and herbs. The result is a golden, crunchy flavour bomb.
Ingredients
Olives
- Kalos Spanish Queen green olives, pitted and halved or spiralled (see note)
- 50g butter
- 40ml olive oil
- 2 cloves garlic, grated
- 1 medium brown onion, finely chopped
- 2 teaspoons sage, finely chopped
- 400g Naturalaz pulled chicken
- Grated nutmeg
- 1 lemon, zested
- 125ml stock (chicken, pork or beef)
- 40g panko crumbs
- 70g parmesan cheese, grated
Crumbing
- 150g plain flour
- 3 eggs
- 1 cup panko crumps, crushed a little to refine the crumb
- Salt and pepper to taste
Method
Heat the butter and olive oil in a pan over medium heat. Sauté the garlic and onion until soft. Add the sage and cook for another minute. Stir in the pulled pork and sauté for about ten minutes until the meat picks up some colour. Add grated nutmeg, lemon zest, salt and pepper to taste. Pour in the stock, cover and simmer until the liquid has reduced.
Transfer the mixture to a food processor and blitz with panko crumbs and parmesan cheese until well combined.
Fill the olives with a small ball of the mixture (roughly ½–¾ teaspoon), gently shaping into a neat oval. Level the filling around the sides so it is flush with the olive edges.
Prepare a crumbing station and coat each stuffed olive in flour, dip in egg and roll in panko crumbs. Refrigerate until required.
To cook, deep-fry at about 180c until golden. Serve immediately.
Kitchen notes
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While this recipe uses pulled chicken, you can also use pork, pancetta or other fresh and cured meats.
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Spiralling involves slicing a pitted olive into a continuous strip, like peeling an apple, then wrapping it around the filling to maintain its shape. This allows for more filling, ensures even coverage and keeps the filling intact during frying.
As seen in autumn 2025
