Make Asellina's Stuffed Cerignola Olives, Like Chef Marco Porceddu

Asellina's Stuffed Cerignola Olives
Asellina's Stuffed Cerignola Olives

Why put plain old olives out at your next party when instead you can dress them up and have them be a focal point of the snacks table. At Asellina, cerignola olives are stuffed with chicken, dipped in flour, and deep-fried to crispy perfection. Chef Marco Porceddu reveals how.

"Cerignola olives are perfect for stuffing and are my favorite olives," says Porceddu. "Not to mention they come in different colors: black, yellow, green, and red. It's definitely not your average olive, and customers remember us for it."

Asellina's Stuffed Cerignola Olives


2 tablespoons extra-virgin olive oil 4 cups canola oil 1 large chicken breast, cut into chunks 1/4 cup diced carrots 1/4 cup diced celery 1/4 cup diced white onion salt and pepper, to taste 1/4 cup grated Parmigiano cheese 16 large cerignola olives 1 cup flour 3 eggs, beaten 1 cup semolina

In a sauté pan over medium heat, heat the olive oil and add the chicken, carrots, celery, and onions. Cook and stir, then place in an oven preheated to 350 degrees F for 5 minutes. Remove and cool, then place the chicken mixture into the food processor. Add the Parmigiano cheese, pulse, then set aside.

Remove the pits from the olives using a paring knife (carefully rotate the blade around the pit until the pit can be pushed out). Take about 1 teaspoon of stuffing, enough to fill the olive and form a small football shape, molding the stuffing on both ends and along the opening of the side; repeat for each olive. Once the olives are stuffed, lightly dust them with flour then dip them into the egg wash.

Place the semolina flour on a plate, then roll the olives in the flour, coating them evenly. Bring the canola oil to frying temperature, between 350 and 375 degrees F, and fry until crisp (about 2 minutes). Cool on paper towels to remove excess oil, and serve warm.

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