Oliva Ascolana del Piceno

Olive all'ascolana is an Italian antipasto of fried olives stuffed with meat. Olive all'ascolana was first created in Ascoli Piceno, in the Italian region of Marche, around 1800. The dish was created by private chefs to use leftover meat after parties or celebrations at wealthy estates. The dish is served as an appetizer at bars with aperitifs. It's also served at festivals in paper cones. In 2015, Mimi Sheraton named featured the dish in her book 1,000 Foods to Eat Before you Die. The traditional recipe involves cutting Ascolano, or green olives, away from their pits in a spiral and forming the olive around a small ball of meat. Contemporary recipes also use pitted olives. The meat is often a mix of different meats, including veal, beef, pork, or chicken. The meat is sauteed with soffritto. It is then stewed in white wine, ground up, and mixed with cheese (Parmesan or Grana Padano) Some recipes call for nutmeg, garlic or red chili flakes to be added to the mixture, including a recipe by Sanjeev Kapoor. The olives might also be stuffed with sweet Italian sausage, or in coastal areas, fish. The stuffed olives are then rolled in egg and bread crumbs and fried in vegetable oil.

Source: Wikipedia