While Olives all'Ascolana -- moreish, deep-fried olives stuffed with a meat filling -- hail from the province of Ascoli Piceno in Italy's central Le Marche region, they're so popular that they have found their way into bars all across Italy. Commonly, they are part of an antipasto course or are one of the hearty nibbles during aperitivo to accompany a negroni or spritz. Either way, they're the sort of thing that would never be missed at a special occasion or a Sunday lunch with the whole family.
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<br />Recipe adapted from The Silver Spoon.

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