Air fryer Olive Ascolane are perfect for an aperitif or served as an appetizer, perhaps alongside air fryer fried mussels, air fryer tomini, and some croutons, accompanied by a sauce. Olive Ascolane are a typical recipe from the Marche region, made with large green olives, pitted and then stuffed with a meat filling. The traditional recipe for Olive Ascolane is deep-fried in oil after being breaded. This version of air fryer Olive Ascolane that I offer today is part of my Air Fryer book (Gribaudo), and today I decided to give it to all of you. In the recipe, you’ll find instructions for making frozen Olive Ascolane in the air fryer as well as fresh ones. The most important thing, to ensure the olives do not dry out, as if we were making stuffed olives in the oven, is to use a good oil sprayer for the air fryer (find the link in the list of what you need).
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz Ascolane olives (frozen)
- 9 oz green olives (large)
- 0.55 lbs mixed ground meat (beef, chicken, pork)
- 1 tbsp frozen mixed vegetables (celery, carrot, and onion)
- 2 tbsp white wine
- 2 tbsps extra virgin olive oil
- 3 pinches salt
- 2 pinches nutmeg
- 1 egg (small)
- 2 tbsps Grana Padano, grated
- 2 eggs
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- 4 sprays extra virgin olive oil
What You Need for the Recipe
- 1 Air Fryer
- 1 Oil Sprayer
How to Fry Stuffed Olives in the Air Fryer
Place the frozen olives in the air fryer basket. Start cooking for 10 minutes at 392°F, shaking the basket halfway through. Lightly salt and serve the Olive Ascolane piping hot.
Arrange the olives, without overlapping, in the air fryer basket. Spray them with oil and shake again, spray them a little more with oil and start cooking for 8 minutes at 356°F. Shake the basket and continue cooking for another 2 minutes at 392°F. Lightly salt and serve hot.
In a large pan, distribute the chopped vegetables and oil, turn on the heat and sauté for a couple of minutes. Add the meat and, over high heat, brown it, breaking up the meat with the help of a fork or whisk, pour in the wine, and let it evaporate. Salt, pepper and then turn off the heat. Let it cool.
Meanwhile, with a sharp knife, cut the green olives in a spiral, as if peeling them from the pit. To avoid browning, you can immerse them in cold water.
Blend the browned meat and then add the egg, cheese, and nutmeg. Mix the mixture well, which should have the consistency of meatballs. Use the filling to stuff the olives, folding them over the filling.
Roll the Olive Ascolane in the flour, then in the beaten eggs and then in the breadcrumbs. Repeat the step with eggs and breadcrumbs, making them adhere well and shaking off any excess.
Tip: homemade Olive Ascolane can be frozen. Place them on a tray and put it in the freezer overnight. Then, gather them into a bag and put them back in the freezer.
From the pan to the jar recommends
Consume the Olive Ascolane immediately and while hot.
