Tasty Tradition of Le Marche: Olive all'Ascolane

What’s better than stuffed olives you ask? That’s easy, it’s fried stuffed olives! Olive all’Ascolana are a traditional dish originating in Ascoli Piceno and Le Marche region. Olive Ascolana is a DOP product which is an acronym that translates to “Protected Designation of Origin” and this designation indicates to consumers that the product was made in the traditional region with traditional ingredients and methods. 

The traditional ingredient that is most important to having an authentic Ascolana Olive is using the Tender Ascolana Olive that is grown in Le Marche region. This is a large green olive that is harvested a little before full maturity and is determined by a certain color and texture change of the pulp near to the pit. The other ingredients are more easily attainable: cooked and minced beef and pork (occasionally chicken), parmigiano reggiano emilia, eggs, onions, carrots, celery, white wine, and spices.  

After removing the skin and pulp from the pit, a difficult task that requires a practiced hand, the olive can be stuffed with the mixture and reformed to its original shape by rolling it in your palm. When the olive has been reformed it is tossed in flour, then egg, then the breadcrumbs and repeat twice. The entire process is very tedious and time intensive which makes it a very essential family bonding time in households of Le Marche region. 

This tradition is believed to have originated in the wealthier households where meat was more commonly consumed and in an effort to not waste any precious meat, the leftovers were ground up and stuffed in locally harvested olives. 

Our group visited the family owned restaurant Migliori to try our hand at preparing the local cuisine. Migliore has been in the center since 1985 and using the same recipe their grandmother, nonna, used. The hardest part was definitely trying to peel the skin and pulp of the olive from the stone while keeping it all in one piece, the traditional technique is to spiralize it like you would peel an apple. We were then treated to a delicious meal where the olives were served as part of the main course, they can also be served as an hors d'oeuvre.