When visiting Ascoli Piceno, one cannot miss the beloved Olive Ascolana del Piceno, a stuffed and fried olive that has become synonymous with the region’s culinary heritage. At Agorà, a bar and restaurant in the heart of the city, chef Oriana Tirabassi prepares this iconic dish with a blend of tradition and personal nostalgia.
A Tradition Rooted in Sunday Lunches
For Oriana, Olive Ascolana is more than just a snack—it’s a cherished family tradition. “My grandmother and mother would make these for Sunday lunch,” she recalls. “It’s a labor-intensive dish, but the rich flavor of the meat-stuffed olives made it worth the effort.” Today, at Agorà, Oriana continues this tradition, ensuring that only the highest quality olives are used for her recipes. Although they sell the olives as a portable snack, Oriana insists, “Don’t call Olive Ascolana del Piceno street food!”
The dish, which dates back to the 1800s, remains a cornerstone of special occasions in Ascoli Piceno. Alongside cremini (fried cream-filled bites) and lamb chops, these olives often take center stage at holiday meals.
Address: Agorà Olive Ascolane, Piazza Arringo 47, Ascoli Piceno
How Olive Ascolana is Made
The process of making Olive Ascolana involves several steps:
- Carefully pitted green olives: Only the finest Oliva Ascolana del Piceno DOP (Protected Designation of Origin) are selected.
- Meat filling: A rich mixture of veal, pork, and chicken is cooked and seasoned before being stuffed inside the olive.
- Breading and frying: The stuffed olives are breaded with flour, egg, and breadcrumbs before being deep-fried to golden perfection.
These savory, meat-filled morsels are best enjoyed piping hot, crispy on the outside and tender on the inside.he street
Olive Ascolana as Street Food
Although Oriana emphasizes the dish’s place in traditional meals, its popularity as a street food is undeniable. For a more casual experience, I visited Migliori Olive Ascolana, a well-known deli and street food kiosk in Piazza Arringo. Here, the olives are served in a cartoccio, a cardboard cone, perfect for eating on the go. Fun fact: it was Zè Migliori who first popularized this style of serving in 1985, cementing Olive Ascolana as a beloved street food.Whether enjoyed in a fine restaurant or from a street cart, Olive Ascolana del Piceno is a delicious symbol of Ascoli Piceno’s culinary pride.
Address: Migliori Olive Ascolana, Piazza Arringo 2, Ascoli Piceno