What Nonna taught us:

The classic stuffed olives from Ascoli are very popular and also called Olive Ascolane. Nonna warns us that it requires a strong heart!


Serving for 6: 60 large green olives, 150g flour, 3 eggs, 150g pork loin, 100g mince beef, 3 spoons grated parmigiano reggiano cheese, 150g grated bread, 2 lemons, 2 spoons tomato pastes, 2 slices liver.

How to make:

Brown all the meat, except for livers, in a pan of oil olive for around 5 minutes.
Add the tomato paste and cook for a further 5 minutes. At this point add the livers and cook for a further 5 minutes.

Remove the meat from the pan and finely chop the lot.

Once done replace it back into the pan adding the bread which has been softened with a little water and bathed in a mixture of egg, cheese, salt, pepper and a touch of nutmeg.

Mix all the ingredients and with the paste fill the olives which have had the nuts removed.

Finally, roll the olives in the flour, beaten egg and breadcrumbs.

Fry the lot in a pan and when a golden colour shake off the excess oil and serve with lemon slices.

Don’t forget to share the food you made with love with the people you love!