Ameilia's Italian Stuffed Olives

5
DAISYDOODLE1 0

"An Italian side dish of colossal green olives stuffed with pork and chicken. You won't find these in Italian restaurants because they are labor intensive, but well worth it for special occasions. A family favorite - requirement actually - for a real Italian Christmas dinner."

Ingredients

3 h 20 m servings 226 cals
Serving size has been adjusted!

Original recipe yields 50 servings

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Nutrition

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 432 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes. Add pork and chicken and cook for 7 to 10 minutes. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone. Remove meat from the pot to cool, and set sauce aside.
  2. Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing.
  3. Once cooled, remove pork and chicken meat from the bones, and mince. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce. Use more or less sauce as needed so that meat mixture is moist, but not too wet.
  4. Fill each olive with enough stuffing so that a small amount is pushing out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Stuffed olives may be frozen in an air-tight container at this point until ready to use.
  5. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  6. Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm.

Reviews

5

My entire family is Italian (the older generation native to Italy) and I have never heard of these stuffed olives. Thought I'd try them anyway - too much labor for not a lot of taste.

My father is from the region where these "olive ascolane" or "olive all' ascolana" originate from. I usually love them (believe me, they're delicious), but I think you're using way too much toma...

This is the absolute reason my family loves Christmas dinner!! Our variation, which has been passed down to me from my Mother, from her Mother, from her Mother, etc., we have a grinder that we u...

My Nona passed away with her recipes in her head, I was the first child born in the US and regret not knowing her recipes. I have been looking for a recipe for stuffed olives for years! This was...

I just finished making these for family who hadn't had them in a long time and they were great. Instead of mincing meat, run the meat through a grinder. The review who mentioned that she never...