"Olive all' Ascolana is a specialty from my husband's city Ascoli Piceno. Your recipe is completely unlike any recipe I have ever seen. I was very disappointed to see your recipe reducing it to a green olive stuffed with salami before frying. No Ascolani would dream of using salami as the one meat filler, as you described, and in fact would be very insulted to see your version. Olive all'Ascolana are always made with a mixture of meats/poultry - most typically chicken, beef and pork that have stewed in an with carrot celery, white wine. Once that meat mixture is cooked, it is ground in food processor with parmigiano, mortadella, nutmeg.