Deep-fried stuffed olives

Deep-fried stuffed olives

olive farcite all'assolana

The Collection
Alastair Hendy


Quantity Ingredient
50 ascoli olives
olive oil, for deep-frying
plain white flour, for coating
2 eggs, beaten
dried breadcrumbs, for coating


Quantity Ingredient
3 tablespoons olive oil
50g butter
100g lean pork, finely minced
100g lean veal, finely minced
50g boneless chicken, minced
3 tablespoons dry marsala or sherry
1 small black truffle, diced
few drops truffle oil
30g parma ham, finely chopped
3 tablespoons parsley, finely chopped
1/2 teaspoon nutmeg, freshly grated
1 lemon, finely grated zest
1 egg, beaten
50g parmesan, freshly grated
a little milk, (if needed)


  1. To make the filling, heat the olive oil and butter in a pan. Add the minced meats and fry, stirring, for 5–6 minutes until well browned. Season with salt and pepper, add the Marsala or Sherry and let bubble to reduce. Take off the heat and cool, then transfer to a food processor.
  2. Add the truffle and truffle oil, ham, parsley, nutmeg and lemon zest. Process briefly to mix, then add the egg and grated cheese, and whiz to combine. The mixture should be firm enough to use as a stuffing but not too dry; soften with a drop or two of milk if necessary.
  3. Starting from the top, cut each olive in a spiral fashion to reach and lose the stone inside, keeping the spiral intact. Take a little of the filling and enclose it in the olive spiral, pressing a little to regain the original shape.
  4. Finish and cook the olives a few at a time. Heat the olive oil for deep-frying in a suitable pan. Dip the olives in a little flour, then into the beaten egg, and then roll them in the breadcrumbs. Deep-fry for 2–3 minutes until brown, then drain on kitchen paper. Serve hot as an antipasto, with little lemon wedges if you like.
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