Uncertain of how to cook olive all’ascolana and cremini? Follow our tips!

Olive all’ascolana (stuffed olives) and cremini (custard cream) are two beloved finger foods from Le Marche region, Central Italy. Generally fried and enjoyed as snacks or in fritter platters, they are also great when baked in the oven. We want to share a few tips with you to nail these 2 cooking methods:

  • Deep-fried stuffed olives and custard cream:

Tips to get the best olive all’ascolana and cremini even if you don’t have a deep-fryer:
– Use a deep saucepan
– Make sure you have enough oil in the pan but don’t fill it above 1/3 full
Peanut oil, or arachis oil, is recommended for frying stuffed olives
– Pat dry the olives and cremini with a paper towel before frying them
Fry the olives and cremini while still frozen, don’t unfreeze them first
– Do not cook olives and cremini at the same time: we recommend frying cremini first as they have a shorter cooking time than olives
– To prevent the deep-fried odour in your kitchen, bring 1 cup of water and 1 tbs of vinegar to boiling in a small saucepan next to the pan with oil
The oil temperature should not be too high!! Keep the stove on medium heat, the temperature of the oil should be about 160/170° C: if you don’t have a thermometer, run a test with a tiny piece of bread. If it becomes golden in about 15 seconds after you immerged it in the oil, you can start frying your olives. OR immerse the tip of a tooth stick in the oil, if you see bubbles forming around it, the oil is at the right temperature
– If you want, use a spoon to immerse the olives and cremini in the oil. You should see little bubbles forming all around
Do not fry too many olives and cremini at the same time, they need to have enough space for the bubbles to cover them entirely
– Move them around in the pan from time to time
Cooking time: fry the olives for about 4-5 minutes and the cremini for only 2-3 minutes
Cook the olives until golden, not until too dark: keep in mind that the meat inside the olive has already been cooked so you only need to cook the breading. If in doubt, get one out and cut it in half to check that the inside is warm
– Before serving them, let the olives and cremini rest for 1 minute on kitchen paper to absorb excess oil

  • Baked stuffed olives and custard cream:

Preheat the oven at 180° C for about 10 minutes
– Cover the oven tray with baking paper and spread the olives and cremini evenly
– ALWAYS UNFREEZE the goods before baking to ensure crispness
– Cooking time: Bake the thawed olives and/or cremini for 6-8 minutes at 180° C. If in doubt, get one out and cut it in half to check that the inside is warm
– Before serving them, let the olives and cremini rest for 1 minute on kitchen paper

Final tip from our producers, Eccellenze Ascolane: FYI, frying is the traditional and preferred cooking method for stuffed olives and custard!

Buon appetito!

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