Chef Chuck's Olive ripiene all'Ascolana

The Noble Fruit!


Stuffed olives began in the town of Ascoli Piceno, Italy. The olives grown in this region are plump and juicy, perfect for stuffing. Olives are stuffed with a minced meat and then fried. I prefer to stuff with cheese and wrap with proscuitto, now it becomes a bitter and salty treat. Or you could make these vegetarian by omitting the proscuitto. A great appetizer to make with your friends and family. The larger the olive the easier to stuff and purchase pitted olives. Often served with lemon slices and usually made on holidays or special occasions.

Chef Chuck's Stuffed Olives


2 dozen large green olives
12 small cubes of mozzarella
1 heaping tablespoon parmigiano cheese
12 slices thin proscuitto
2 eggs beaten
3/4 cup bread crumbs
1/2 cup flour
black cracked pepper
1/2 cup olive oil for frying
1 cup canola oil for frying


Stuff each olive with a small amount of mozzarella cheese then wrap with half a slice of thin proscuitto. Make 3 bowls one with beaten egg, parmigiano cheese and pepper. One bowl with flour and one with breadcrumbs. Dip olive in flour, egg and then bread crumbs. Deep fry in 350 degree oil about 1 1/2 minutes or till golden brown. Drain on paper towels or kitchen towels and sprinkle with pepper while still warm. Serve hot