Olive all'ascolana (Stuffed and Fried Ascolana Olives) Recipe

Gather the ingredients.

Using a sharp paring knife, carefully cut the flesh away from the pit of each olive in a spiral shape. Remove and discard the pits and set the spiral-shaped pieces of olive aside while you prepare the filling.

In a large skillet over medium-high heat, heat the olive oil. Add the diced onion, carrot and celery and saute until onion is translucent and vegetables are softened, 6 to 8 minutes.

Add the white wine and cook for 1 minute.

Add the diced meats and salt continue to cook, stirring with a wooden spoon until meat is cooked, about 10 to 15 minutes. 

Puree the mixture in a meat grinder or food processor, then transfer to a large mixing bowl.

Add the egg yolks, Parmigiano, lemon zest, nutmeg, and pepper. Stir to combine all ingredients well.

Take small pinches of the filling and wrap an olive spiral around each one, reforming it to its original olive shape, pressing slightly so that the filling holds the olive together.

Roll each stuffed olive in the flour, dip in the beaten egg, and then roll in the breadcrumbs. The stuffed olives should be only slightly larger than their original size. Don't overstuff, or they won't hold together. At this point, you can either fry the olives immediately or store them in the refrigerator or freezer until you're ready to fry them.

Heat the frying oil in a large heavy-bottomed, high-sided pot until hot, but not smoking, and fry the breaded olives in batches; do not try to fry too many olives at a time, or it will lower the temperature of the cooking oil and they will not brown evenly or cook properly.

When olives are evenly golden brown, remove the olives from the frying oil using a perforated metal spoon or mesh skimmer. Drain briefly on a paper towel-lined platter or tray and serve while still hot, with lemon wedges.