Ascolane olives, a unique dish, to be served as an aperitif, appetizer or snack, a historic recipe that dates back to the 1800s and is often invoked due to mere imitations. The epicenter of this quake of taste are the green olives and, it should be emphasized, the Italian olives.
The authentic preparation of the ascolane olives recipe takes place in the short period from Christmas to Easter. This is due to the simple fact that the only variety considered is, of course, the tender Ascolana, a large, oval drupe with a very pleasant flavor, which is still picked green. It is rich in pulp, compact and endowed with a tenderness that lasts only for a few months after harvesting. This explains the indicated interval for consumption. At other times of the year, this delight is made with other usually Italian green olives, fromPuglia and Sicily.
Cooking them is difficult and requires real experience as skilled cooks behind the stove. The ingredients, depending on the case, include three different types of meat (beef, chicken, and pork) sautéed with carrots and celery and white wine. Together with cheese and nutmeg, the filling is created with which each olive will then be fried.
A portion of eight Ascolane olives contains about 336 calories.
