Olive Ascolane, or Olive all'Ascolana, are a prized delicacy from the city of Ascoli Piceno in Italy's Marche region. These large, tender olives are carefully pitted, stuffed with a savory meat mixture, breaded, and deep-fried to golden perfection.

Dating back to the 1800s, this dish was created by the cooks of wealthy families in Ascoli Piceno who were looking for creative ways to use leftover meat. The specific olive variety used, Ascolana Tenera, has been cultivated in this region since ancient Roman times and is protected by DOP (Protected Designation of Origin) status.

The preparation is a labor of love that requires patience and skill. The olives must be carefully pitted while keeping their shape intact. The filling traditionally combines three types of meat (beef, pork, and chicken) with carrots, celery, onions, and Parmigiano-Reggiano cheese. After stuffing, the olives are dipped in flour, egg, and breadcrumbs before being fried until crispy and golden.

While the traditional recipe is beloved, modern variations might include vegetarian fillings made with cheese and mushrooms, or even fish-based stuffings. Some contemporary versions experiment with different breading mixtures or add herbs to the meat filling.

In Italy, Olive Ascolane are typically served as an appetizer or aperitivo, often accompanied by a glass of white wine from the Marche region. They're a popular street food during festivals and are also a common sight at holiday celebrations, particularly during Christmas and Easter.

While delicious, these olives should be enjoyed in moderation as they are deep-fried. A serving of 5-6 olives contains approximately 150-200 calories. However, olives themselves are rich in healthy fats and antioxidants. Those with gluten sensitivities should note that traditional versions contain wheat flour in the breading, though gluten-free adaptations are possible.