Olive All'Ascolana Recipe

Name: Olive All'Ascolana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 large green olives, pitted; 1/2 cup goat cheese; 1 teaspoon whole mustard seeds; 1 teaspoon fresh rosemary, chopped fine; 1/4 teaspoon crushed red pepper flakes; 1 garlic clove, minced; 1 cup all purpose flour; 1 egg, beaten; 1 cup breadcrumbs (fresh or panko); 1/3 cup parmigiano reggiano, or similar; 1 cup vegetable oil; parmigiano reggiano, for sprinkling; zest and juice from one lemon, for sprinkling

Servings: persons

24 large green olives, pitted
1/2 cup goat cheese
1 teaspoon whole mustard seeds
1 teaspoon fresh rosemary, chopped fine
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced
1 cup all purpose flour
1 egg, beaten
1 cup breadcrumbs (fresh or panko)
1/3 cup parmigiano reggiano, or similar
1 cup vegetable oil
parmigiano reggiano, for sprinkling
zest and juice from one lemon, for sprinkling

1
In a small bowl, mix the goat cheese, mustard seed, rosemary, chile flakes, and garlic. Stuff the olives with the cheese mixture (I like to use my fingers, but you could also use a piping bag if you're really classy). Put the stuffed olives on a plate and refrigerate for 20 minutes, to let the cheese firm up.
2
While the olives are chilling, heat the oil in a heavy-bottomed frying pan to 375 degrees.
3
Set up three plates for your breading station. Put the flour on one plate, the beaten egg on the next, and mix the bread crumbs and cheese on the last plate.
4
When the olives have chilled, roll half of them in the flour, then in the egg, then in the bread crumbs and carefully drop them into the heated oil. Fry until golden brown, about one minute per side. Transfer to a plate lined with paper towels to drain, and repeat with the remaining olives.
5
Pile on a plate and finish with a shower of freshly grated cheese and lemon zest and a spritz of lemon.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 large green olives, pitted, 1/2 cup goat cheese, 1 teaspoon whole mustard seeds, 1 teaspoon fresh rosemary, chopped fine, and more.

Yes, Olive All'Ascolana falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olive All'Ascolana

How did you like this recipe?

Frequently Asked Questions