Olive all' Ascolana are stuffed olives with meaty filling, breaded and deep-fried for a truly moreish snack. In Italy the dish is served as an appetizer at bars with aperitifs. It's also served at festivals in paper cones. The recipe involves cutting Ascolana Olives away from their pits in a spiral and forming the olive around a small ball of meat. This is a mix of different meats, including beef, pork, and turkey.
