Olive all’Ascolana come from Ascoli Piceno, a city in the region of Le Marche, in central Italy, where this Italian appetizer was invented back.
Even though the recipe dates back to the 19th century, the cultivation of olives in Italy started centuries ago thanks to the Greek who colonized the south of Italy.
The origin of Ascolana tenera is not clear, but surely we know that it was not food for the poor. In fact, it is said that cooks for wealthy families in Ascoli Piceno had too much meat at their disposal as a result of gifts (or rather, forced donations) from farmers to their lords.
Thus, they wanted to find a way to use all the various types of meats they received. This combination gave rise to the delicious deep-fried stuffed olives we all love.
As the process was quite long, Ascolana olives were only made for special occasions. Even Pope Sisto V praised them in one of his letters in the 15th century.
Within the past 20 years, the demand of Ascolana olives has increased and in 2005 it was awarded PDO status to preserve it and guarantee its quality. Therefore, only olives cultivated in the provinces of Ascoli Piceno, Fermo and Teramo in the region of Le Marche can be defined as Ascolana olives.