Ascolana olives are the most important traditional dish of Picena and Marchigiana cuisine, appreciated and known all over the world.
The recipe was born around the end of the 19th century and involves the use of "tender ascolane" olives , generally preserved in a brine seasoned with wild fennel seeds and local aromatic herbs.
For the filling of the olives, three different types of meat are used, beef, pork and chicken (or turkey) which are cooked and then combined with grated parmesan, eggs, breadcrumbs, vegetables and herbs.
The olives are pitted, cut into a spiral, and then filled with the meat filling. They are passed in flour, then in egg and breadcrumbs and finally they are fried in boiling oil.
It is traditional to serve the olives accompanied by "Cremini", breaded and fried sweet cream that goes well with the bitter taste fried olives.
Both the olives and the cremini are served in the classic "Fritto mixed all'Ascolana", a dish that also includes lamb cutlets, artichokes and courgettes, all strictly fried dishes.
In more recent times, a more marinara recipe has been added to the traditional Ascolana recipe, in which the filling instead of being meat is made with different varieties of fish typical of the Adriatic Sea (Fish Olives).