Olive All'Ascolana

Total Time:
55 min
Prep:
45 min
Cook:
10 min
Ingredients
  • 20 jumbo Italian olives from Ascoli
  • 1/2 pound Italian fennel salami, chopped and crumbled, or chopped in a food processor until quite fine
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup bread crumbs
  • 2 cups olive oil for frying
Directions

Heat oil to 375 degrees F.

Pit olives carefully.

Stuff 1 teaspoon chopped salami into each olive.

Set up breading station with eggs, cracked and beaten in one plate, flour in a second plate and bread crumbs in a third. Roll olives in egg, then flour and bread crumbs. Fry olives until golden brown. Serve warm as an aperitivo.


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