ameilias-italian-stuffed-olives

Ameilia's Italian Stuffed Olives

5 Reviews Add a Pic
  • Prep

    1 h
  • Cook

    2 h 20 m
  • Ready In

    3 h 20 m
DAISYDOODLE1
Recipe by  DAISYDOODLE1

“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.”

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Ingredients

Adjust Servings

Original recipe yields 100 olives

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Directions

  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.

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Reviews (5)

Rate This Recipe
GFinn
25

GFinn

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.

Gianna
21

Gianna

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 tomato (it's usually just one or two table spoons) and the vegetables are not part of the stuffing once they got fried with the meat. They're just there to give the meat a bit more taste. I've never heard of a version with chicken breast either. The olives must be watered for a few hours before you start cooking.

potnetgal
16

potnetgal

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 use to grind the meat after its cooked, when grinding the meat, we add the lemon zest then and when all through, its that point we start stuffing and the rest of the recipe is exactly the same.....Bellisimo!!! A staple among italian holiday dinners!!

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Nutrition

Amount Per Serving (50 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 21.5 g
  • 33%
  • Carbs
  • 5.8 g
  • 2%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

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Italian Stuffed Chicken Breast

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