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Ameilia's Italian Stuffed Olives

SUBMITTED 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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Read Reviews (5)

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PREP TIME	1 Hr
COOK TIME	2 Hrs 20 Min
READY IN	3 Hrs 20 Min
Original recipe yield 100 olives

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/4 cup olive oil
1 stalk celery, minced
1/2 medium onion, minced
2 cloves garlic, pressed
2 thick cut bone-in pork chops
1 whole skinless, bone-in chicken breast
1 (10.75 ounce) can tomato puree
1 (12 ounce) can tomato paste
1 cup water
3 (8 ounce) jars colossal green olives, with pits
3 eggs, divided and beaten
1/4 cup grated Parmesan cheese
1 teaspoon ground nutmeg
1 lemon, zested
flour for dredging
bread crumbs
vegetable oil for deep frying

What to Drink?
	Rose

DIRECTIONS

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.
Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing.
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.
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.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm.

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REVIEWS

Reviewed on Oct. 5, 2005 by GFinn

My entire family is Italian (the older generation native to Italy) and I have never heard of... MORE

Reviewed on Jun. 25, 2006 by Gianna

My father is from the region where these "olive ascolane" or "olive all' ascolana" originate... MORE

Reviewed on Mar. 24, 2005 by TWEETY7892

Tasted awful!!! MORE

Reviewed on Dec. 17, 2006 by potnetgal

This is the absolute reason my family loves Christmas dinner!! Our variation, which has been... MORE

Reviewed on Nov. 5, 2007 by amyalfonsi

My Nona passed away with her recipes in her head, I was the first child born in the US and... MORE