Olive Ascolane con Mortadella

Olive Ascolane con Mortadella is a variation of the classic Italian stuffed olive from the Marche region, specifically Ascoli Piceno. While traditional olive ascolane are filled with a mixture of veal, pork, and chicken, this version substitutes mortadella for all or part of the meat blend. The dish consists of large green olives (typically the Ascolana tenera variety) that are pitted, stuffed with a mortadella-based filling, breaded, and deep-fried until golden and crisp.

A great version is distinguished by the quality of its mortadella—ideally a fine-textured, pistachio-studded variety that provides a delicate, creamy richness. The olives must be brine-cured but not overly salty, and the breading should be thin and shatteringly crisp, not greasy. The filling should be smooth and well-seasoned, often bound with egg and Parmesan, and the frying done at the correct temperature to ensure the olive remains slightly firm while the exterior is crunchy.

Regional variations are common: in Terni, Umbria, Macelleria Pucci offers a version praised by creator Bruce Pappalardo for its mortadella-forward filling, which highlights the local butchery tradition. Some cooks add a touch of nutmeg or lemon zest to the stuffing, while others incorporate a small cube of provolone or mozzarella for a molten center. In Emilia-Romagna, mortadella is sometimes replaced with prosciutto cotto or speck. The dish is typically served as an antipasto, often accompanied by a dry white wine or a light sparkling rosé.