With a history dating to the Romans, the little green olives of Ascoli Piceno, with its meat filling has become one of Le Marche best delicacies.
Derived from regional green olives, the Ascolana del Piceno Oliva sees the variety transform into one of the regions most celebrated foods. Separated between those produced in Brine and the stuffed variety, the olives undergo a stringent process, guaranteeing their PDO designation. Picked from September to October, the olives go through debittering before being placed in a specialized solution which is followed by a 10 months preservation period.
Once the olives have undergone the ageing process they are then filled with their iconic stuffing, usually involving beef or in some instances pork. The mixture also includes a variety of other ingredients incorporated to help give the Oliva Ascolana del Piceno its flavorful aroma and taste. These include eggs, cheese, assorted vegetables and even nutmeg.
After being filled, the olives are then dipped in flour and breadcrumbs. Upon getting their Oliva Ascolana del Piceno PDO designation they normally retain a yellowish to light green color as well as a strong aroma, conveying the multitude of ingredients and spices used within the Olive.
Often had as an accompaniment to a meal, Ascolana del Piceno olives are often served around or leading up to the festive period. Due to their filling nature the olives can even be had as a small meal during an aperitivo.