Olive Ascolane Deep fried stuffed Olives

Originating in the charming city of Ascoli Piceno, these olives have been a favourite snack since Roman times. Stuffed with a savoury meat filling and deep-fried to golden perfection, it’s the perfect snack to accompany your Christmas aperitivo!

Prep Time: 10 mins
Cooking Time: 10 mins

Used in this recipe

Ingredients

16 Italian sausages (450g)
50g finely grated Parmesan, plus extra for sprinkling
½ tsp dried chilli flakes
25 - 30 large green Italian pitted olives (eg. Nocellara) halved lengthways
4 tbsp plain flour
2 eggs, beaten
25g fine dried breadcrumbs
250ml Filippo Berio Mild and Light Olive Oil, for frying

Method

Squeeze the sausages out of their skins into a bowl, add the Parmesan, chilli and mix until well combined.
Take a small pinch (about ½ tsp) of the sausage mixture, stuff inside half an olive and fit together with the other olive half. Press about 1½ tablespoons sausage mixture all around outside of each olive, rolling to completely enclose the olive and forming a round shape.
Place the flour and breadcrumbs on 2 separate plates and the eggs in a bowl. Roll the olives in the flour, dip in the beaten egg then roll in the breadcrumbs.
Pour the Filippo Berio Mild and Light Olive Oil into a large heavy based saucepan; heat over medium-high until a thermometer reaches 180 °C. Working in batches, fry for about 4 minutes until they are golden brown, the meat cooked through, and they begin to float. Remove from the oil with a slotted spoon and drain briefly on kitchen paper. Sprinkle with a little Parmesan and serve hot.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.