Stuffed Ascolana Olives

DESCRIPTION

Pitted green olives stuffed with a mixture of freshly ground beef fore-end and pork shoulder, enriched with egg and Parmigiano Reggiano DOP aged for at least 30 months. They are then coated in flour, egg, and breadcrumbs and fried in high-oleic sunflower oil.

APPEARANCE

The outer coating is thin, golden, uniform, and pleasantly crunchy once cooked; the interior is soft and juicy.

FLAVOR

Tasty, with a good balance between the saltiness of the meat and the sweetness of the olives. The breading is delicious and not at all heavy.

CURIOSITY

The term "olive all'ascolana" describes a recipe based on pitted, stuffed, breaded, and fried olives. In Ascoli Piceno, however, the recipes vary from house to house, and each "vergara" (housewife) has her own unique recipe.

SELECTED BECAUSE

The raw materials used are high-quality and carefully selected. The recipe followed by Migliori Olive adheres to the tradition of Ascoli Piceno. These Ascolana Olives

are pre-fried: the first frying is light and delicate using high-oleic sunflower oil, the second is up to you!

SUGGESTIONS FOR USE

Product to be regenerated: in frying oil at 165°C for 2 minutes, or in a convection oven or air fryer at 230°C for 12 minutes. This tray holds 11-12 olives.