This dish is a variation of a Marchigiana classic, Olives Ascoli-Style. It is best to use green olives that have been cured in limethey are crisper and greenerhowever, you can use any large green olive cured in brine. Just soak them in cold water for several hours before using.
12 large green olives, like cerignola
Pit the olives by paring away the flesh in a long continuous curl from end to end, the way you would peel an orange. If you cut off a piece by mistake don’t throw it away, you’ll still be able to use it.
Form 1 teaspoon of the stuffing into an oblong shape. Carefully wind the olive flesh around the stuffing. You can patch on some of the pieces of olive if you cut off any by mistake. A gentle squeeze will meld the olive and duxelles together. Repeat for the remaining olives.
Have ready three plates; one with flour, one with the beaten egg, and one with the breadcrumbs. Dredge the stuffed olives in the flour, then dip the olives in the egg until lightly covered, then roll briefly in breadcrumbs.
Heat the oil in a small skillet. Fry the olives until they are golden brown, about 1 minute per side. Drain on paper towels, add salt to taste and serve with a wedge of lemon.
© Eugenia Bone, 2011 - all rights reserved