Immerse yourself in the rich history of Olive Ascolane, a gastronomic delight that embodies the soul of Marche cuisine. From the heart of the Ascoli hills, these crispy and flavorful delicacies are a hymn to culinary tradition and craftsmanship.
"«L'oliva ascolana non è solo un boccone, è un racconto della nostra terra, della nostra storia e della nostra gente.» (detto popolare marchigiano)"
📍 Origin and History
Regione: Ascoli Piceno, Marche
Periodo: Inizi del XIX secolo (circa 1800-1850)
The birth of stuffed Olive Ascolane dates back to the early 19th century, at the lavish banquets of Ascoli Piceno's noble families. The cooks of the time, ingenious in reusing leftover roasted and braised meats, found the large, tender Ascolana Olive to be the perfect container. This practice then spread to local trattorias, becoming a symbol of Ascoli gastronomy.
🏛️ Tradition
The tradition of Olive Ascolane is deeply linked to artisan skill. Each olive is manually pitted 'a spirale' (in a spiral), a technique that opens it without completely dividing it, creating a 'shell' ready to receive the filling. This process, handed down from generation to generation, is an expression of dedication and respect for the raw ingredient.
Le Olive Ascolane sono un pilastro della convivialità marchigiana, presenti su ogni tavola in occasioni di festa, aperitivi e pasti familiari. Simbolo di ospitalità e raffinatezza, rappresentano l'orgoglio culinario del territorio e un legame indissolubile con la cultura locale.
⚙️ Production
The traditional filling is a mix of meats (beef, pork, chicken, sometimes veal) expertly cooked and minced, enriched with herbs, Parmesan or Pecorino cheese, nutmeg, and a touch of lemon zest. The stuffed olive is then coated in flour, egg, and breadcrumbs ('panatura all'ascolana') and finally deep-fried in hot oil until golden, ensuring an external crispness and a tender filling.
Unique Characteristics:
- L'utilizzo dell'Oliva Ascolana del Piceno DOP, nota per le sue grandi dimensioni e la polpa tenera.
- La tecnica di denocciolatura manuale 'a spirale' che mantiene l'oliva intatta.
- Il ripieno di carni miste, tipicamente preparato con gli avanzi dei banchetti nobiliari, arricchito da spezie e formaggio.
- La tripla panatura e la frittura che conferiscono la caratteristica croccantezza dorata.
💡 Did You Know...
- Originally, the filling varied considerably depending on the meats available at banquets, making each batch a unique experience.
- Pitting 'a spirale' is an art that requires great dexterity and patience, often passed down from mother to daughter in Ascoli families.
- Olive Ascolane are part of the 'fritto misto all'ascolana' (Ascoli mixed fry), an ancient preparation that also includes fried cremini (breaded and fried custard cubes) and lamb cutlets.
- Every year, Ascoli Piceno celebrates a 'Sagra delle Olive Ascolane' (Olive Ascolane Festival), an event dedicated to this specialty that attracts visitors from all over Italy.
🍽️ Recommended Pairings
- Local, fresh, and savory white wines like Passerina del Piceno or Pecorino delle Marche.
- A traditional aperitif, accompanied by other local appetizers and cured meats.
- As an appetizer in an Italian mixed fry, perhaps with battered vegetables and fried cheeses.
- A glass of Metodo Classico sparkling wine, to enhance the crispness and savoriness.
🛍️ Discover OLIVE ASCOLANE 18G 3KG CRT SG
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