True lovers of the dish know that when making these olives for guests, one should always calculate at least ten olives per person. Which means, yes, almost one hundred olives for eight people. But let’s start from the beginning, as the purists would. The olives used for Olive all’Ascolana should be the “Ascolana Tenera” variety, which are kept in pickled water with a touch of fennel seeds before being stuffed with beef, pork or white meat and then fried in extra-virgin olive oil. In 2005, the olives all’Ascolana from Piceno area were included in Europe’s Protected Designation of Origin scheme. Zè Migliori is the owner of a famed delicatessen in the center of Ascoli Piceno. “The exact recipe for our stuffing is a family secret – and each family has its own – but usually it includes three kinds of meat: chicken, veal and pork cooked with seasoning and sautéed in butter, Parmigiano and nutmeg. The meat should be ground in a meat grinder only after cooking.” […]
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