Consider the Olive

... Stuffed, in this case.  We just got back from a trip to le Marche (the province) and one of the more puzzling and enticing dishes we encountered was Olive Ascolane -- i.e. olives in the manner of Ascoli Piceno (where we were staying at the time).  These large mild green olives are stuffed with a mixture of white meats and wine, then breaded with a mixture of bread crumbs and Parmesan and deep fried.  What astounded me about them was the harmoniousness of it all (and the success of the breading, but that may have more to do with my failures than their success).  Crispy deep-fried crust flowed into meaty olive into, well, meat and then the rather huge bowl we had been served was inexplicably empty.  I didn't get any pictures (but if your curious, they look like breaded junior golf balls), but we'll have to try making them soon, so some photos should be forthcoming.