Giant olives stuffed and fried


Along the sunny Adriatic coast these delicious morsels are called Ascoli olives, this is one of many variations.



60 giant green olives in brine,

4 oz. (115 g) lard

2 fl. oz. (60 ml) extra virgin olive oil

6 oz. (170 g) minced pork

4 oz. (115 g) minced beef,

1 tablespoon of tomato paste, diluted in a little water

3 chicken livers, chopped

3 tablespoons soft bread crumbs

3 tablespoons beef broth

1 egg, beaten

5 tablespoons (50 g) Parmesan cheese,

Grated a pinch of grated nutmeg

Salt and black pepper,

5 tablespoons of flour,

2 eggs, beaten with a splash of milk

3-4 tablespoons soft bread, crumbs oil for frying, lemon peel for garnish


Pitted carefully all the olives, using the appropriate tools to let whole and compact as possible. Set aside.

Fry the bacon in the oil and the minced meat till they become golden brown, then add the tomato puree. Stir and cook for about 20 minutes, then add the chicken livers and cook for another 10 minutes.

Let cool and chop it all with blend in food processor until the mixture becomes homogenous. Add the bread crumbs, broth, beaten egg and parmesan. Season to taste with nutmeg, salt and pepper.

Stuff each olive with the mixture, carefully. Breaded olives, dip in the beaten eggs with the milk, and then let them roll in breadcrumbs. Fry in hot oil until they become golden brown, dry on kitchen paper and serve hot or cold with lemon peel.