Served as an appetizer or as a snack, these meat-stuffed-deep-fired olives are a specialty of the Le Marche region of Italy but are very common in Rome as well. All you need are Ascolane olives ready to be filled with stuffing made of finely ground beef and pork, egg, breadcrumbs, carrots, celery, Parmigiano Reggiano cheese, salt and EVOO. Then bread and fry. Buon appetito!