Fresh olive all'ascolana

For every citizen of Ascoli, the best fried olives remain those made at home, by mum who learned the recipe from grandma and so on, lost in the mists of time. It is in this spirit that Anna Rita, owner of the family-run agritourism business Vecchio Frantoio, continues to prepare her olive all'ascolana according to her mother Bruna's recipe. And since the first ingredient for the success of any recipe is the quality of the raw materials, Anna Rita carefully selects all the ingredients: the best tender ascolana olives, produced by the farm itself or by local farmers, top-quality pork and beef from local breeders, Parmigiano Reggiano DOP, vegetables grown in their own garden and eggs from their own hens. Small secrets of grandma Bruna complete the recipe. Made strictly by hand, from pitting the olives to breading them. The product is processed and shipped fresh, and can be eaten right away, after frying it in peanut or sunflower oil, or frozen. The 2 kg pack contains about 130/140 olives.