Fry
Olive all'Ascolana
Popular on Food52
71 Reviews
nancy E.
June 14, 2014
Please Arielle, I made these last night and though very delicious, only about 1/2 of the olive was breaded and the rest bald. How in the world do you get the breading to hold. Do you leave on the packing oil before the flour? Do you score the slippery surface? Please let me know as this is something I want to master
Dwayne J.
March 16, 2014
I just made these and my husband and I love them! Goes wonderful with a martini! Thank you!
Kitspy
March 9, 2014
I ate these almost every day during my time in Ascoli Piceno. Bought from Migliori's and served in a paper cone, I savored them outside in the warm summer air. While these are a bit different with the goat cheese filling, I'm looking forward to having a taste of that summer again.
cucina D.
September 10, 2013
Love this recipe! Thanks so much for showing me how to recreate this at home for my famiglia which I will be doing very soon.
rederin
January 1, 2013
Made these for a New Year's Eve party. Yum! Everyone wanted to help fry them, so it was fun to cook, too. Even my husband loved them, and he isn't an olive guy. Mine didn't turn out as pretty as yours, but they sure tasted great. I had a hard time getting them breaded uniformly.
betty888
February 26, 2012
I made these for a dinner party last night and my guests LOVED them (also made the creamy stuffed mushrooms). I made over 30 olives and I still had a little filling left over - which will be great on crackers. I used a pastry bag to pipe in the filing. I am not experienced at frying - the first few olives fell apart so I increased the heat and did not touch them until they were really brown on one side before flipping. Perfection. Per other posters, you can make these ahead of time and throw them in a low oven to keep warm - they actually held all evening. I put the remaining (3) olives in the fridge and had them for breakfast. Even without re-heating the breading held. Will definitely make again - the only change might be to make the holes in the olives larger (per another poster's suggestion) to accommodate more filling.
arielleclementine
February 27, 2012
thanks betty888! thrilled you liked them, and thanks so much for your helpful suggestions!
betty888
April 29, 2012
I made these a second time last night, this time for a vegetarian crowd. A huge hit yet again! Big fan. :)
arielleclementine
April 30, 2012
so sweet of you, betty888- i'm thrilled that you and your friends enjoyed them!
Adam E.
December 19, 2011
I served these yesterday at my Christmas party, and they were a hit. Still delicious at room temperature, and the lemon zest at the end really makes the dish. Thanks for a great recipe!
arielleclementine
December 28, 2011
oh thank you! so happy you liked them! i agree about the lemon zest- it helps perk everything up :)
micook
July 5, 2011
I'm back with another report because I am making these regularly. We had quite a few left over the other night and I tossed them into a baggie and reheated them in a warm toaster oven the next day. Frankly, they weren't noticeably different than after being held in a warming oven for an hour. In other words, the coating held well, they weren't greasy . . . we downed them pretty easily!
micook
April 22, 2011
I made these for friends last month and did let them sit in a warm (165 degrees) oven for probably close to an hour and they were fine. In fact, I'm going to make them for Easter and plan to do the same. Actually, I had leftover ones on the counter and they were still very tasty the next day at room temperature, so I don't think you have to worry.
mjlandry
April 22, 2011
Great! Thanks I look forward to making, eating & sharing. Can't think of a better combo.
mjlandry
April 22, 2011
I want to make these to bring as an appetizer to an Easter party on Sunday. Will they get soggy if I fry them and then wait about an hour to serve? They look so yummy I can't wait to try!
arielleclementine
April 22, 2011
i second micook's experience- i've happily eaten these an hour or more after cooking them. i hope you like them!
aricooks
January 6, 2011
oh.my.yum! I am happy to report that I will be making this recipe from Israel, where the goat cheese and olives are abundant, delicious and (relatively) inexpensive. Thank you!
Amber
March 21, 2010
My husband's family is from this region in Italy (don't ask me to spell it), so making the fried olives is a family tradition. They would be surprised by a goat cheese stuffing (since they are usually made with ground meat or fish), but this sounds delicious... and easier without the corkscrewing.
To simplify Wolfert's technique a little, we buy pitted large olives. Then you corkscrew the olive to maximize the amount of filling you can squeeze in. We usually use a combination of ground pork with garlic, sage and parmesan for stuffing. Then I bread them in fresh breadcrumbs, because I find panko is more likely to fall off when you deep fry them.
To simplify Wolfert's technique a little, we buy pitted large olives. Then you corkscrew the olive to maximize the amount of filling you can squeeze in. We usually use a combination of ground pork with garlic, sage and parmesan for stuffing. Then I bread them in fresh breadcrumbs, because I find panko is more likely to fall off when you deep fry them.
EmilyNunn
February 25, 2010
yes! Congrats. Olives were our friends. Now, they are our very good friends.
pierino
February 25, 2010
Be careful what you wish for. Here in Arizona where I'm woefully stationed, they will deep fry anything including your hotel room pillow. And then they'll put sliced jalapenos on it with queso fresco. Thankfully they haven't figured out IED's yet.
Helenthenanny
February 24, 2010
What the what?!? I thought I had this one in the bag!!! I was ROBBED!!! My victory was supposed to taste like BACON!!!! Sorest. Loser. EVER. Family rift starts now.
mrslarkin
February 24, 2010
uh-boy. She sounds like trouble. Arielleclementine, you'd better send Helen some bacon right quick, to appease the monster.
MyCommunalTable
February 24, 2010
My son was just visiting from overseas and will back for good in August. He made me promise to make these for him when he gets back. I think the comment of "deep fried goodness" that sealed the deal for him. Congrats. Obviously your family cooks like ours.
arielleclementine
February 24, 2010
oh wow! how kind- thank you for sharing that with me! happy travels to your son- i hope you both like the olives :)
TheWimpyVegetarian
February 24, 2010
It really was a tough choice this week between the two of you! They are both great snacks - the olives ultimately won me over and I'm sending you a huge well-deserved congrats!!! Both you and your sister turned out great snacks for us to enjoy all week. Very fun for everyone.
Molly B.
February 21, 2010
Sister face off was perhaps one of the toughest decisions I have ever made, but I can't wait to combine the two into even deeper fried goodness!!!
NakedBeet
February 21, 2010
These look absolutely sinful. I'm afraid if I made them for a movie snack and not a dinner party I would never share my plate!
arielleclementine
February 22, 2010
haha! thanks, Naked Beet! i'm a notoriously terrible food-sharer, so you'll get no judgment from me!
panache
February 21, 2010
This was a tough call, but our lives were threatened after all....Thanx for the recipes, but most especially for the laughs.
Kayb
February 21, 2010
A bar in Memphis, unfortunately no longer extant, did deep-fried olives, but they involved minced olives (green and black) mixed with other ingredients, formed into olive-sized croquettes and fried. I can only imagine these would be even better. Gets my vote!
agamom
February 21, 2010
This would be a perfect treat to try making with the Seal Cove Farm goat cheese that is in the Shop. Olives and goat cheese are two of my favorite before dinner indulgences, and I can not wait to try this tonight, as all of these ingredients live in my cupboards. You have my vote and good luck!
arielleclementine
February 21, 2010
oh fun! i hope you like them! i think they'll be great with that goat cheese. thanks so much for your vote!
pierino
February 20, 2010
From the food history standpoint this dish comes from Ascoli Piceno in the Marches. The way they do it involves a delicate spiral cut with a small sharp knife on the olive to remove the pit. Paula Wolfert will tell you that this is easy. It's not.
mrslarkin
February 21, 2010
Found this youtube video demonstrating the olive cutting method. http://www.youtube.com/watch?v=0HTa1ugfm6U Looks simple, but I'm sure I'd slaughter the poor olive.
pierino
February 22, 2010
Just kibbitzing now because I love fried olives whether you pit them or slice them. Personally I prefer to use fine unseasoned bread crumbs as opposed to panko. I also would like to try them filled with "nduja", a spicy, semi-soft Calabrian sausage I buy from Boccalone in San Francisco. Unfortunately at the moment, I'm stuck in Fort Stinking Desert, AZ, 400 miles from my own kitchen.
arielleclementine
February 22, 2010
I haven't heard of that sausage before- I'll have to check it out!
Janneke V.
February 19, 2010
this week it is especially hard to choose, two winners if you ask me....
theicp
February 18, 2010
Don't hate me HTN, but I am also an olive fiend. It's a weakness that is just beyond my control. Congrats to both for two awesome recipes!
(And if you meet up in Austin, do you think you could send a doggy bag via courier to Dallas? It would be much appreciated.)
(And if you meet up in Austin, do you think you could send a doggy bag via courier to Dallas? It would be much appreciated.)
arielleclementine
February 19, 2010
hooray! thanks, ICP! absolutely, we'll arrange a doggy-bag! you're definitely an honorary austinite!
Loves F.
February 18, 2010
I've had bacon wrapped, (goat) cheese stuffed jalepenos (at the Matador here in Seattle!) but I've never had these little goodies, so in the end, hard as the decision was... the olives get my vote!
arielleclementine
February 19, 2010
oh man, that sounds tasty! i'll be in seattle this summer and will have to check that out! thanks for the vote!!
josie
February 18, 2010
you kids make me laugh. good luck to you both. i had to go olives for this one.
nannydeb
February 18, 2010
Two sisters as finalists! How fun! I'll try both of these recipes for happy hour tomorrow before I decide. They both look great!
arielleclementine
February 18, 2010
thanks, nannydeb! we're in talks with aargersi about having an austin food52 meet up- could you bring your lovely cake? oh boy!
jridolfi
February 18, 2010
I think the fried olives are from the Marche region in Italy. Morandi (Keith McNally's restaurant in the West Village) serves fried olives but I think they are stuffed with pork....delicious.....Can't wait to try your recipe with the goat cheese!
arielleclementine
February 18, 2010
yes, I've seen recipes for salami-stuffed fried olives, and those sound fantastic to me too- I'm just awfully fond of goat cheese, and use it whenever possible :) thank you!
Aliwaks
February 20, 2010
The Chef in the restaurant I work in is from Le Marche, we have Olive All'ascolana stuffed with meat (ground pork lamb beef) and Pesce Fritte ( stuffed with ground shrimp, calamari & monkfish). I love the idea of goat cheese stuffed!
Helenthenanny
February 18, 2010
YAHOO!!!! MY VOTE IS FOR YOU SISTER!!!! Also, these are really really delicious and you deserve to have these in a cookbook for sure!!
arielleclementine
February 18, 2010
your plan for sabotage has been thwarted, dubya! i voted for you! your hatchbacks would be a lovely addition to any cookbook!
pierino
February 12, 2010
Good luck. This is a fairly arcane recipe from Ascoli Piceno in Italy. I know it well. There they would use a mixed meat filling for the olives. And it's tricky to cut them properly. Nice to see something unique pop up here. Excellent idea!
arielleclementine
February 12, 2010
thank you! yes, i'm surprised you don't see these more often here in the states, given our penchant for all things fried :)
pierino
February 13, 2010
If you are in NYC go visit Perbacco on E. 3rd Street near Avenue B. This is one of their specialties. Again, a great idea.
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