{"id":17802,"date":"2022-06-09T23:52:59","date_gmt":"2022-06-09T21:52:59","guid":{"rendered":"https:\/\/bonjourladoucefrance.com\/product\/stuffed-fried-olives\/"},"modified":"2025-03-19T10:19:32","modified_gmt":"2025-03-19T09:19:32","slug":"stuffed-fried-olives","status":"publish","type":"product","link":"https:\/\/bonjourladoucefrance.com\/en\/product\/stuffed-fried-olives\/","title":{"rendered":"Stuffed fried olives"},"content":{"rendered":"
\"LogoStuffed fried olives<\/span><\/strong><\/div>\n
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This recipe is a simplified version of the real recipe typical of Ascoli Piceno, a town in Marche in central Italy. It is not very well known in France or in the rest of Europe. And that is a pity, because it is really delicious. These olives can be served as an aperitif. But also as a starter accompanied by a small salad. It is sufficient to provide 5 to 6 olives per person. Also with the aperitif you should not exceed 5 per person.
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It is important to use large olives so that you can stuff them well. The variety Lucques<\/a> L\u2019Oulibo <\/strong> is particularly suitable for this because the stone comes loose easily. But also because of the fleshy and crunchy quality of this French type of olive. In the beginning it is a bit of a search, but once you have mastered the technique, it is very quick to remove the stone. To do this, cut the olive in two and remove the pulp from the two parts. You can also pry the olives with a cherry pitter. And then cut them into 2.
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Ingredients:<\/span><\/h2>\n