Olive all’Ascolana – Instructions

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Traditionally they are made with the large, green, mild “Ascolana Tenera” variety of olives. It’s one of those “una tira l’altra” foods — an Italian idiomatic expression that translates literally as “one pulls another,” meaning: “You can’t eat just one.”

They make a great aperitivo snack with a glass of chilled prosecco or rosé — or your favorite aperitivo drink — and are a wonderful finger food for cocktail parties.

Enjoy them in our vegan vegan version and don’t try to save any for later: it’s impossible!

They come served with mixed green leaves and vegan parsley mayo.


Put them in an oven tray (without the leaves) and warm them up in the preheated oven @160°C for 10 minutes, until piping hot.

You can accompany your stuffed olives, with a sparkly white or rosè wine like a prosecco or a light blonde beer.


You can dispose of the container in the GREEN WASTE BIN!

The Vegan Mayo, instead can be disposed of in the plastic recycling bin, after having been rinsed.


Enjoy! And, please, if you have the chance, we would really appreciate a review on our facebook page. You will also receive a very quick rating email: it would be really great if you could rate this dish 5 stars.

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