Olive Ascolane

Olive Ascolane are delicious stuffed olives, traditionally from the Marche region of Italy, that are transformed into a vegan delight with a flavorful mixture. These crispy treats are perfect as a snack or appetizer, offering a unique blend of textures and tastes.

Ingredients

• Green olives - 12 pieces
• Cooked chickpeas - 100 grams
• Nutritional yeast - 2 tablespoons
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Fresh parsley, chopped - 2 tablespoons
• Bread crumbs - 50 grams
• Flour - 30 grams
• Plant-based milk - 100 ml
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Oil for frying - 500 ml (for deep frying)

Steps

1. In a mixing bowl, mash the cooked chickpeas with a fork until mostly smooth.
2. Add nutritional yeast, garlic powder, onion powder, smoked paprika, chopped parsley, salt, and black pepper to the mashed chickpeas. Mix well until combined.
3. Carefully pit the green olives, making sure not to break them. Stuff each olive with the chickpea mixture, pressing gently to seal them.
4. Prepare a breading station: place flour in one bowl, plant-based milk in another, and bread crumbs in a third bowl.
5. Coat each stuffed olive in flour, then dip in plant-based milk, and finally coat with bread crumbs. Repeat for all olives.
6. In a deep pan, heat oil over medium-high heat until it reaches 180°C (350°F).
7. Fry the breaded olives in batches for about 3-4 minutes or until golden brown, turning them occasionally for even cooking.
8. Remove the fried olives and place them on a paper towel-lined plate to drain excess oil.
9. Serve warm as a snack or appetizer.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 1 g
• Unsaturated Fat: 13 g
• Water: 0.05 L

Health Benefits

• High in plant-based protein from chickpeas.
• Rich in dietary fiber for digestive health.
• Contains healthy fats from olives.

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