Breaded Stuffed Olives
AKA Olive all’Ascolana, these crunchy, briny and flavorful bites from the Marche region of Italy is a family treat around here – this version has been sped up a bit to get these flavourful olive bites into your mouth that much faster! Triple the batch, form an assembly line and make a ton of these as they go fast!
- ½ lb Italian sausage meat
- 12 Large pitted olives
- 2 Eggs beaten
- 1 cup Flour
- 1 tsp Rosemary Rub
- ½ tsp Chili powder
- 1½ cups Panko bread crumbs
- ½ cup Milanese Gremolata Olive Oil
- ½ tbsp Fleur de Sel
In three separate dishes, place beaten eggs, flour/Rosemary Rub/chilli and panko separately. If sausages came in links, remove meat from casings.
Dredge olives in flour mixture, then wrap each olive with enough sausage to encase each olive, sealing edges of sausage tightly then set aside. Repeat with remaining olives then dredge sausage wrapped olives in flour, then egg, then panko. Set all breaded olives aside.
In a small sauce pan, heat Milanese Gremolata Infused Olive Oil (enough to ¾ submerge breaded olives) over medium heat. Fry each olive in oil for 3-4 minutes, until lightly golden, then drain on paper towels, sprinkling olives with fleur de sel lightly while hot. Serve warm with a chunky tomato sauce.