Le Marche and Food
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Vegan Olive Ascolane

Vegan Olive Ascolane | Le Marche and Food | Scoop.it

Olive ascolane are a traditional Italian food from le Marche, but which is everywhere in Rome as well. Unfortunately olive ascolane are by no means vegan [...]

For the filling

Ingredients (makes 20)

  • 100g vegan mince
  • 2 carrots, chopped very small
  • 1 stick of celery, chopped very small
  • ½ red onion, chopped very small
  • 2 cloves of garlic, minced
  • ⅛ cup of flour
  • ¼ cup of nutritional yeast
  • ⅛ cup of breadcrumbs
  • salt
  • pepper
  • olive oil

Preparation (2 hours)

Drizzle some olive on a large pan and turn it on medium high heat. Add the onion, then after 3 minutes add the garlic. Keep stirring around, and after 2 minutes add the carrot. After 5 minutes add the celery, stir occasionally, and after 10 minutes, add the mince. Leave that on, simmering on medium low heat, for about 15 minutes, stirring occasionally, and add salt and pepper to taste. Once it’s ready, put it all in a large mixing bowl and wait a bit for it to cool, then add the flour, nutritional yeast, and breadcrumbs. Mix it all around and use your hands to knead it into a kind of dough. Leave to rest for 30 minutes.

For the rest


  • 1 jar of large green olives (if they’re already you will save a lot of time)
  • lots and lots of breadcrumbs
  • egg-substitute equivalent of 2 eggs
  • 1 cup of flour
  • 2 litres of vegetable oil


While the dough is resting, carefully slice open ever olive until about halfway through the diameter. If they’re not pitted, then cut around the pit so you’re left with an olive without the pit which is open on one side. If they break into half it’s fine, but it does make it easier if you manage to leave one side together. Once the dough is finished take a very small amount of dough (about as big an amount as an olive), roll it into a little ball, and stuff it into the olive. It’s going to be popping out on one side, which is perfectly fine, as long as the entire thing vaguely resembles a sphere and is holds itself together. Once you’ve done that for all of the olives you’re making, take each stuffed olive, roll it around in flour, drop into the egg substitute, make sure it’s entirely covered, then cover with breadcrumbs. If you’re going to be freezing them, do so at this point. If not, leave them for to sit for another 30 minutes and then repeat the breading procedure to make sure they’re extra covered. At this point, heat up the vegetable oil, and, once at the right temperature for deep frying (the stove should be on about medium – high heat), drop them in. [...]

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Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
Curated by Mariano Pallottini