Olive All'ascolana

print recipe
email recipe
save recipe
add photo
add review
#59972

serves/makes:

ready in:
under 30 minutes

ingredients

20 jumbo Italian olives
1/2 pound Italian fennel salami
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. Chop and crumble the salami, or chop in a food processor until quite fine. Stuff 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 aperetivo.