Ascolane olives

Preparation:

Preparation: Pit the olives and set them aside. Fry 1 clove of garlic in a pan with a little extra virgin olive oil, add the meat and cook for 5 minutes. Chop the mortadella and add it to the mixture. Add salt, pepper and the chopped chives. Finally, add a little breadcrumbs to thicken the mixture. Stuff the olives with the prepared mixture, being very careful not to break them. Beat the eggs and add 1 pinch of salt and a sprinkling of pepper. Gently pass the stuffed olives in the egg and finally in the breadcrumbs, making it adhere well. Fry the olives in boiling extra-virgin olive oil until they are golden brown. To make the breading of these appetizers even more crunchy, you can repeat the process twice.