This snack was inspired by the regional dish olive ascolane from the Le Marche, Italy. Instead of the traditional meat filling I went with cheese. The castelvetrano olives have a mild buttery flavor and a slight sweetness that contrasts wonderfully with that sharp bite of the gorgonzola filling.

*The measurements for this recipe are located in the video description box on my YouTube channel.

<p>Turned out very tasty!!</p>
<p>These look so tasty! Thanks for sharing and welcome to the community! </p>
<p>Thanks do much. I'm excited to be here!</p>

About This Instructable




Bio: Over the past six years Tim Bereika has helped nurture Richmond’s ever growing food scene-racking up a heap of four-star reviews and earning him ... More »
More by Tim Bereika:How to Make Quick Pickles Perfectly Poached Eggs Wrinkled Potatoes with Mojo Verde 
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