Fragata’s dishes

Starters

MINI-SAVOURY-MUFFINS-1-(1)

Pumpkin, feta and olive mini savoury muffins

What you’ll need...  250g pumpkin peeled  2 tblsps milk 50ml light olive oil 1 egg lightly beaten 150g self raising flour 1/2 tsp baking powder 75g feta cheese, crumbled 1 tblsps finely chopped Fragata pitted black olives 2 tblsps finely chopped fresh basil   Method: 
  1. Preheat the oven to 200°C
  2. Grease 2 mini muffin pans
  3. Cut pumpkin into 2cm pieces and place on a greased oven tray
  4. Cook in a hot oven 200C for about 25 mins or until browned and tender
  5. Transfer to a bowl add milk and mash until smooth
  6. Allow to cool then stir in the oil and egg
  7. Sift flour and baking powder into a large bowl, add pumpkin mixture, feta, olives and basil Stir until just combined, don’t over mix
  8. Cook in a moderately hot oven 190c for about 15 minutes or until browned
  9. Allow to cool for 5 minutes before turning out onto a wire rack Serve warm or cold
ROASTED TOMATO ASPARAGUS AND BLACK OLIVES STARTER

Roasted tomato salad with olives

What you’ll need...garlic-cloves 6 Fragata garlic cloves peeled and halved 24 asparagus spears A handful of chopped, pitted black Fragata olives 750g cherry tomatoes 1tbsp extra virgin olive oil Method... 1. Preheat oven to fan 180c/ conventional 200c/ gas 6. Spread the tomatoes out on a large baking tray and prick each one with a fork. Sprinkle with olive oil, sea salt and freshly ground black pepper and scatter the garlic cloves. Roast in the oven for 15 minutes. 2. Lay asparagus flat in a large frying pan over a medium heat. Splash with 3tbsp olive oil, sprinkle with sea salt and freshly ground black pepper. Roll the spears until they are hot and eventually coated with oil. 3. Remove the tomatoes from the oven and pour off the excess juice. Push tomatoes to one side of the tray and lay the asparagus next to them. Return to the oven and roast for a further 15 minutes. Sprinkle with the olives before serving them warm or at room temperature.
Sharing Platter

Sharing platter with Mediterranean olives

What you’ll need... 1 Jar (290g) Fragata pitted Halkidiki and Kalamata olives with sundried tomato, peppers and garlic Pack of tomatoes, on the vine Fragata Guindillas 1 Fragata garlic clove Loaf of crusty breadSpanish-Hot-Peppers-GuindillasHalkidiki and Kalamata olives with sundried tomato, peppers and garlic 4 Fragata Piri Piri Peppers Thyme 450ml olive oil (not virgin) Method… 1. Preheat the oven to 200C/400F, gas mark 6 2. Empty the jar of Halkidiki and Kalamata olives into a suitable dish, draining half of the oil 3. Cut a loaf of bread into slices and place onto a large serving board 4. Place 5 guindilla chillies onto the board Roasted garlic: 1. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact 2. Using a knife, cut off 1/2 inch of the top of cloves, exposing the individual cloves of garlic 3. Drizzle a couple of teaspoons of olive oil over the clove. Cover with aluminum foil 4. Bake for 30 minutes 5. Allow to cool for 10 minutes and serve.garlic-clovescutout-Piri-Piri-Hot-Peppers Piri piri and thyme olive oil: 1. Add whole Fragata piri piri peppers and thyme to the oil and heat for 3-4 minutes 2. Remove from the heat and leave to cool slightly 2. Carefully pour the oil into a sterilised, sealable glass bottle using a funnel. Seal the bottle. 3. Keep the bottle in a cool, dark place, shaking once per week. The chilli will become more intense the longer it is stored.
GOATS CHEESE & OLIVE TARTLETS

Goats cheese & olive tartlets

What you’ll need... cutout-pitted-black-olives 375g ready rolled puff pastry 1 egg, lightly beaten 2 x 200g/7oz packs crumbly goat's cheese Handful of Fragata Black Pitted Olives, sliced Chopped parsley to serve Method... 1. Heat oven to 200C/fan 180C/gas 6 2. Unwrap puff pastry and, using a 5cm cutter, cut out 20 rounds 3. Use a slightly smaller cutter to make a light dent in the pastry, creating a rim. Use a fork to make a few pricks in the centre of the pastry; this will stop it from rising, while letting the outer rim puff up 4. Place pastry discs on a baking sheet and brush all over with egg 5. Crumble goat's cheese in the centre of each tartlet and scatter the olives over the top (The tartlets can be made up to this point and kept for up to 2 days). 6. Cook for 15 -18 mins until pastry is puffed and golden brown 7. Sprinkle with parsley and serve.
MINI-JACKETS---SOUR-CRESM-&-CAPERS

Sour cream & caper mini jackets

What you’ll need... cutout-capers • 500g baby potatoes • 1tbsp sunflower oil • 50g soured cream • 1tbsp Fragata Capers finely chopped Method... 1. Heat oven to 200C/180C fan/gas 6 2. Prick the potatoes with a fork, rub with oil and season with sea salt 3. Place on a baking tray and bake for 50 mins - 1 hour 4. While potatoes are cooking, mix soured cream and Fragata Capers together in a bowl with lots of freshly ground pepper 5. Allow potatoes to cool for 10-15 mins, then cut a cross in each at the top, and pinch the base to open a little 6. Add a spoonful of the soured cream mix. Serve warm.
Pastry Heart

Green olive & sun-dried tomato heart tart

What you'll need...cutout-pitted-green-olivesgarlic-cloves 400g ready rolled puff pastry 225g sliced mozzarella 4 Fragata pitted green olives Sundried tomatoes 1 beaten egg Ripped fresh basil For the sauce: 2 tbsp sunflower oil 1/2 onion, peeled and finely chopped 2 Fragata garlic cloves, crushed 400g canned chopped tomatoes 2 tsp sugar Freshly ground salt and pepper Method: Preheat oven to 200 degrees/gas mark 6 Heat the oil in a pan, and fry the onion and garlic until softened Pour over the chopped tomatoes and sugar, and bring to the boil Reduce the temperature, season with salt and pepper and leave to cool Place pastry onto a flat surface and roll flat Cut into a heart shape with a knife, and place onto a slightly oiled baking tray Spread over the cooled sauce, leaving a 1cm rim around the outside of the pastry Top with mozzarella, olives and sundried tomatoes Brush egg over the exposed edge of the pastry Bake for around 10 minutes or until the pastry is crisp and golden Serve warm scattered with ripped basil leaves.
bruschetta1

Homemade Pesto & Aubergine ‘Bruschetta’

This recipe was created by health-food blogger and resident recipe developer, Pamela.

If can’t eat wheat or fancy a light snack, lunch or starter option when it comes to bruschetta, this is the next best thing. Baked aubergine slices topped with fresh homemade pesto, sliced tomatoes and black olives is a simple but incredible flavour combination, so much so that you won’t miss the bread in this recipe! You can make the pesto dairy-free and vegan if you wish, or for a little more indulgence top with some feta or Goat’s cheese for a more substantial dish.

Ingredients (serves 1-2):

  • 1 large aubergine

  • A little olive oil

  • Dried oregano, salt and pepper

Preheat the oven to 180 degrees C. Slice the aubergine lengthways then place on a baking tray. Brush each slice with a little oil and sprinkle with the herbs and seasoning. Bake for about 15-20 minutes until softened. Leave to cool down (either serve them warm or chilled).

For the pesto:

  • 2 large handfuls of fresh spinach leaves

  • ½ cup fresh basil leaves

  • Juice of 1 lemon

  • 1 cup pine nuts

  • 2 tablespoons olive oil

  • 1 clove of garlic, crushed

  • 2 tablespoons nutritional yeast or Parmesan cheese

  • Pinch of cayenne pepper, black pepper and sea salt

Place everything in a blender or food processor and whizz up until you have a fairly smooth paste. Add a dash of water if too thick. Keep in an airtight container or kilner jar in the fridge until needed. (If you have any leftover, keep in the fridge for up to 2 weeks.)

To finish off:

  • Handful of cherry tomatoes, thinly sliced

  • Handful Fragata Black Olives, drained and sliced

  • Fresh basil leaves, to decorate

When you’re ready to eat, blot the aubergine slices to get rid of any excess moisture, place on a plate then spread each slice generously with the pesto. Top with the sliced cherry tomatoes and olives, add a couple more basil leaves on top - then tuck in!

bites-1

Sun-dried Tomato & Black Olive Bites

This recipe was created by health-food blogger and resident recipe developer, Pamela.

Whether you’re a meat eater or not, these Mediterranean inspired baked bites are super easy to make, packed with flavourful black olives and protein, and are great to take on picnics. Serve as a snack, with salad or in place of meatballs with a tomato sauce and pasta - so versatile!

Ingredients (serves 2):

  • 1 x 400g can cannellini beans, drained

  • 4 tablespoons pine nuts

  • 4 tablespoons sun-dried tomatoes, chopped

  • 4 tablespoons Fragata Black Olives, drained

  • 2 tablespoons olive oil (or chilli oil)

  • A few fresh basil leaves, chopped

  • 1 teaspoon each of dried oregano, mixed herbs and paprika

  • Pinch of chilli powder or flakes

  • Black pepper

  • 2-3 tablespoons oat flour

  • 3 tablespoons Parmesan or nutritional yeast (vegan)

Get making!

1) Preheat the oven to 180 degrees C and lightly grease and line a baking sheet.

2) Place the drained cannellini beans in a blender along with the pine nuts, sun-dried tomatoes, olives and olive oil. Blend a few times to form a thick, almost smooth paste.

3) Scrape the mixture into a bowl and stir in the herbs, spices, seasoning, basil leaves and oat flour. Mix well so the mixture comes together.

4) Spoon the Parmesan/nutritional yeast on a plate. Divide the mixture into 6, roll into large balls then roll around to coat. Place on the baking tray and repeat.

5) Bake for about 15-20 minutes until golden and slightly crispy. Now serve on a plate with some spinach leaves and balsamic glaze.

 
stuffed-6

Mushroom, Olive & Pine Nut Stuffed Squash

This recipe was created by health-food blogger and resident recipe developer, Pamela. Great to serve as a starter as we head into winter, these mini stuffed squash not only look visually appealing but are stuffed with a delicious mushroom, olive, pine nut and cranberry filling. An easy and healthy vegetarian/vegan option for any dinner table to kick off a meal with family or friends. Serves: 2 (or can easily be doubled) Ingredients:
    • 2 mini squash (choose gem or acorn)
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 1 clove garlic, crushed
    • 100g mushrooms, diced
    • ½ courgette, diced
    • 50g dried cranberries
    • 2 tablespoons rolled oats
    • 4 tablespoons Fragata Black Olives, drained and halved
    • 2 tablespoons pine nuts
    • Fresh sage, chopped
    • Salt and black pepper, to season
Get baking!
  1. Preheat the oven to 200C. Cut the tops off the squash and scoop out the seeds. Using 1 tablespoon of the oil, brush the cavities with a little oil inside and on top. Place on a baking tray and roast for about 20 minutes.
  2. Meanwhile heat the other tablespoon of oil in a small pan and add the onion and garlic. Cook gently for about 5 minutes. Add the mushrooms and courgette and continue cooking for 5 minutes.
  3. Stir in the cranberries, oats, olives, pine nuts, sage and seasoning and heat through.
  4. Remove your squash from the oven and stuff each with the filling to reach the top. Return to the oven for a further 10-15 minutes until golden, soft and cooked through. Now serve and enjoy!
beetroot2

Beetroot, Olive, Goat’s Cheese & Walnut Tartlets

This recipe was created by health-food blogger and resident recipe developer, Pamela. Serve these delicious and colourful tartlets as a starter or light lunch during the festive period. The combination of salty olives and goat’s cheese works a treat alongside the mellow beetroot and crunchy walnuts, encased in an egg mixture and pastry base. Serves: 4 Ingredients: For the tartlet pastry -
  • 1 cup plain flour (gluten-free if required)
  • ½ cup ground almonds
  • Pinch of salt and black pepper
  • ½ olive or rapeseed oil
  • ¼ cup water
For the filling -
  • 2 eggs
  • 100ml milk
  • Salt and black pepper, to taste
  • 2-3 small chunks cooked beetroot, chopped
  • 4 tablespoons Fragata Black Olives, drained and halved
  • 150g Goat’s Cheese, sliced
  • 2 tablespoons walnuts
  1. First make the pastry: Mix together the flour, ground almonds and salt and pepper in a bowl. Pour in the oil and water and use your hands to combine, forming a dough into a ball. Wrap in clingfilm and place in the fridge for about 30 minutes.
  2. Preheat the oven to 180 degrees and lightly grease 4 individual loose-bottomed tartlet tins. Divide your chilled dough into 4 and press into each tin to cover the bottom and go up the sides. Prick with a fork and bake for 10 minutes.
  3. Whisk together the eggs, milk, salt and pepper. Once the tartlets have baked a little, remove then arrange some beetroot chunks and olives in a single layer to cover the base of each. Pour a little of egg mixture in to reach just the top, then place lay some goat’s cheese on top.
  4. Return to the oven for about 15 minutes, until golden and set. Leave to cool then remove from the tins and scatter with walnut pieces. Enjoy warm or leave to cool and chill - serve with a green salad and drizzle with balsamic vinegar.

Mains

SAVOURY-BREAD-BUTTER-PUDDING-4-copy

Savoury bread and butter pudding

What you’ll need... 6 slices stale bread, quartered 4 pieces bacon Half cup Fragata Pitted Green Olives 100g spinach roughly chopped 100g grated cheese 8 eggs 250ml milk 250g yogurt, plain Salt & Pepper 1 tablespoon Dijon mustard   Method:
  1. Preheat oven to 350 degrees
  2. Grease baking dish
  3. Scatter bread around medium sized oven proof dish
  4. Intersperse bacon, tomato, olives and greens amongst bread
  5. Whisk eggs, yogurt, milk, cheese, Dijon, and salt and pepper together and pour everything over the bread, making sure everything gets covered.
  6. Bake for 30-40 minutes until golden
Tomato, Mozzarella, Pesto and Caperberry Tart

Tomato, Mozzarella, Pesto & Caperberry Tart

What you'll need...cutout-Caperberries 1 x Ready Rolled Puff Pastry (you can make your own but it’s much quicker and easier to use ready rolled) 3 x tbsp pesto (red or green) 1 x large whole vine tomato sliced into thin slices 150-200g mozzarella cheese sliced into thin slices 2-3 Fragata Caperberries sliced into halves 1 beaten egg to glaze A few leaves of basil to garnish Method: Unroll the puff pastry sheet onto a baking tray. Spread the pesto evenly leaving a border for the pastry to rise. Brush border with beaten egg. Slice tomatoes and mozzarella into thin slices and place evenly onto the pastry making sure you have good coverage, avoiding the pastry border. Slice Caperberries in half and scatter. Bake for 20 mins at 200 degrees or gas mark 7 until borders have risen and golden. Scatter with torn Basil to garnish and serve.
Chorizo and Olive Pasta Bake

Chorizo & Olive Pasta Bake

What you'll need...cutout-pitted-black-olives 400g pasta 2 tbsp olive oil 2 crushed garlic cloves 1 tsp paprika and 1 tsp thyme 400g can chopped tomatoes 150g thinly sliced chorizo sausage 100g Fragata black pitted olives 100g grated cheddar cheese Method: 1. Preheat the oven to 200C, and put a pan of water on the boil for the pasta. 2. Heat the oil in a separate pan, add the garlic and chorizo and cook until the garlic has browned. 3. Add the chopped tomatoes, paprika, olives and thyme, allow to simmer for 10-12 minutes, stirring regularly. 4. While the sauce is simmering, add pasta to the boiling water. 5. When the pasta has been drained, put it back into the pan and pour over the sauce mixture. Stir until the ingredients are well distributed, and then transfer into an oven proof dish. 6. Sprinkle grated cheese on top, and put into the oven for 15-20 minutes until the cheese is golden and bubbly.
Pizza

Healthy green olive & feta pizza

What you’ll need… cutout-ROSEMARY-GARLIC-&-CHILLIcutout-LEMON-&-GARLIC 1 pizza base 100ml passata 20g of Rocket 10 sun dried tomatoes in oil, drained and sliced Fragata Pitted Halkidiki and Kalamata olives – rosemary, garlic and chilli Fragata Pitted Halkidiki olives – lemon and garlic 100g Feta cheese Method… 1. Pre heat the oven, fan 180c/ conventional 200c/ gas 6. 2. Cover the pizza base with the passata, leaving an inch around the edge if you want a crust. 3. Using as many olives as you desire (we think the more the better!) place onto the pizza base 4. Cut the feta into small squares and dot around on the pizza 5. Just as before with the olives and feta, place the sun dried tomatoes on the pizza 6. Place the pizza into the oven for 15 minutes 7. Shred the rocket, sprinkle over the pizza and enjoy!
PESTO AND OLIVE CRUSHED FISH

Pesto & olive crusted fish

What you’ll need…cutout-pitted-green-olives 2 tbsp red pesto finely grated zest 1 lemon 10 Fragata pitted green olives, roughly chopped 85g fresh breadcrumbs 4 white fish fillets, such as cod or haddock Method... 1. Heat oven to 200C/fan 180C/gas 6. Mix the red pesto, lemon zest and olives together, then stir in the breadcrumbs. 2. Lay the fish fillets on a baking tray, skinside down, then press the crumbs over the surface of each piece. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.
Mediterranean Pie

Tuna & Mediterranean vegetable pie

What you’ll need...cutout-pitted-green-olivescutoutPIMIENTO-PIQUILLO-PEPPERS 1 onion 1 small jar of Fragata pimiento piquillo peppers 2 tins of tuna in spring water 2 tablespoons of Fragata pitted green olives 4 vine tomatoes Pinch of salt Pinch of pepper Oregano Ready-made shortcrust pastry Ready-made puff pastry Method: 1. Heat a splash of olive oil in a medium pan 2. Chop the onion coarsely and add to the pan. Whilst the onions soften, chop the tomatoes into quarters, then add to the pan to soften 3. Slice the peppers and add to the pan 4. Add a sprinkling of oregano seasoning and a pinch of salt and pepper, and leave ingredients to simmer for a few minutes 5. Drain the tuna and add to pan 6. Throw in the olives and leave the ingredients to simmer again for 15-20 minutes 7. Line the tin base with the shortcrust pastry, and then pre cook on a high heat for 10 minutes 8. Once the filling is ready, add into the tin and then close the pie by adding the puff pastry on top 9. Cook in the oven at 200’ for 25 minutes, or until the pastry is golden brown
PAN ROASTED CHICKEN

Pan roasted chicken with olives

What you’ll need…garlic-cloves 6 tablespoons olive oillemon-stuffed-olives 2 lemons. 1 thinly sliced, 1 juiced 4 Fragata garlic cloves, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 pound trimmed green beans 8 lemon stuffed Fragata olives 8 small red potatoes, quartered 4 chicken thighs with skin Couple sprigs thyme Method… 1. Pre heat oven to 230°C/Gas mark 8. Coat a large baking dish or cast-iron skillet with 1 tablespoon of olive oil. 2. Arrange the lemon slices in a single layer in the bottom of the dish or skillet. 3. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper. Add the green beans and olives and toss to coat. 4. Using a slotted spoon or tongs, remove the green beans and olives and arrange them on top of the lemon slices. 5. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans and olives. 6. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. 7. Pour any of the remaining olive oil mixture over the chicken. 8. Roast for 50 minutes. 9. Remove the chicken from the dish or skillet and place the beans, olives and potatoes back in oven for 10 minutes more (or until the potatoes are tender). 10.Place a chicken thigh on each of 4 serving plates, and divide the green beans,olives and potatoes equally. Serve warm and enjoy!
LENTIL & NUT ROAST

Lentil & cashew nut roast

What you’ll need...garlic-cloves 75g Fragata pimiento piquillo peppers, finely chopped 200g red split lentilscutoutPIMIENTO-PIQUILLO-PEPPERS 450ml vegetable stock1 bay leaf 100g unsalted cashew nuts 1½ tbsp olive oil1 large onion, finely chopped 1 large or 2 small leeks, trimmed and finely chopped 100g mushrooms, finely chopped 1 Fragata garlic clove, crushed 1 tbsp lemon juice 75g vegan cheese 100g wholemeal breadcrumbs 3 tbsp chopped fresh parsley 1 tbsp ready ground flax seeds mixed with water until a binding, egg like texture Method... 1. Rinse the lentils in a sieve under cold running water. Drain, then tip into a saucepan. Add the stock and bay leaf, and bring to the boil. 2. Reduce the heat to a gentle simmer, then cover and cook for 15 minutes until the lentils are soft and pulpy, and the stock has been absorbed. Stir once or twice to prevent the lentils sticking. Discard the bay leaf. 3. While the lentils are cooking, put the cashew nuts in a non-stick frying pan and toast over a moderate heat until lightly browned, stirring frequently. Set aside to cool, then roughly chop. 4. Preheat the oven to 190°C/gas 5. Line the bottom of a 1.4 litre loaf tin with a piece of greaseproof paper. 5. Add the oil to the frying pan and cook the onion over a moderate heat for 5 minutes. Add the leeks, Fragata pimiento piquillo peppers, mushrooms and garlic to the pan and cook for a further 5 minutes, stirring occasionally, until tender. Stir in the lemon juice. 6. Tip the lentils and vegetables into a mixing bowl. Stir in the breadcrumbs, cashew nuts and 2 tbsp of the parsley, followed by the grated cheese and flax seeds. Season to taste, then spoon into the loaf tin. Level the top and cover with a piece of lightly oiled foil. 7. Bake the loaf for 30 minutes, then remove the foil and bake for a further 30 minutes or until a skewer inserted into the centre comes out clean. 8.Remove from the oven and leave to cool while set in the tin. After 10 minutes, turn out and cut into thick slices.
STEAK

Steak & green olive tapenade

What you’ll need...cutout-pitted-green-olivesgarlic-clovescutout-capers 60g pitted green Fragata olives 1 crushed Fragata garlic clove 4 beef fillet steaks 1/2 cup flat leaf parsley 2 tsp baby salted Fragata capers, rinsed and drained 2 tsp lemon juice 1tbsp extra virgin olive oil Method... 1. Place olives, parsley, capers, lemon juice and olive oil in a food processor and process to a coarse paste. Season with freshly ground black pepper. 2. Heat a chargrill pan on high heat. Brush steaks with olive oil. Season wit sea salt and black pepper. Cook steaks for 2-3 minutes on each side for medium. Remove and cover loosely with foil and rest for 5 minutes. 3. To serve place rested steaks on a serving plate and top with tapenade.
NOUVEAU NICOISE

Nouveau Niçoise with Mediterranean olives

What you’ll needHalkidiki and Kalamata olives with sundried tomato, peppers and garlic 12 Fragata pitted halkidiki and kalamata olives with sundried tomato, peppers and garlic 8 oz green beans, trimmed and halved 8 small potatoes 2 eggs 1/4 cup minced shallots 1/4 cup red wine vinegar 2 tbsp dijon mustard 1/4 tsp salt 1/4 tsp freshly ground pepper 3 tbs extra virgin olive oil 6 cups mixed salad greens 2 6 oz cans chunk light tuna, drained Method 1. Add the green beans to a saucepan of boiling water and cook for 1 - 2 minutes until tender and bright green. Using a slotted spoon, transfer the beans to a colander, rinse under cold water and set aside in a large bowl. 2. Carefully place the potatoes and eggs into the boiling water. Cook the eggs for approximately 12 minutes until hard. Using a slotted spoon, transfer the eggs to the colander, rinse under cold water until cool and set aside. 3. Continue cooking the potatoes until fork-tender. Drain the potatoes and rinse under cold water until cool enough to handle. 4. Combine the shallots, vinegar, mustard, salt and pepper in a small bowl. Slowly whisk in oil. 5. Cut the potatoes into quarters or eighths, depending on their size and add to the bowl with the beans. 6. Add greens, tuna and the dressing to the bowl and toss well. 7. Peel the eggs and cut into wedges. 8. Divide the salad among 4 plates. Top with egg wedges and olives. Serve immediately.
PRAWN & CHORIZO

Prawn, tomato & olive linguine

What you'll need...garlic-cloves 2 tsp fennel seeds, slightly crushed 150g spicy chorizo 2 sprigs fresh rosemary 4 Fragata garlic cloves 1 large red pepper Olive oil 2 x 400g tins of chopped tomatoes 1 glass cabernet sauvignon 1 tbsp harissa paste (or tomato purée if you don’t like it too hot) 2 tsp dried oregano 300g linguine pasta 225g sustainably caught peeled prawns (preferably raw but cooked will work too) small handful fresh flat leaf parsley, to serve salt and freshly ground black pepper Method... 1. Put a large sauté pan on a medium heat (with no oil). 2. Lightly crush the fennel seeds and tip into the pan. Cook for a minute or two, tossing them from time to time. 3. Slice the chorizo down the side, peel, cut into chunks and discard the casing. 4. Finely chop the rosemary leaves, garlic and piri peppers. 5. Add everything to the fennel with a little drizzle of oil and cook for 1–2 minutes, stirring throughout. 6. Add the tomatoes, wine, harissa paste and oregano. Increase the heat and cook on the boil for approximately 15 minutes until the sauce becomes thick. Stir every so often to prevent sticking. 7. Cook the linguine in a large pan according to the packet instructions until al dente. 8. Add the prawns to the sauce and cook for a further 4 - 5 minutes. If using pre-cooked prawns, they will take a little less time. 9. Drain the cooked pasta well and return it to the pan, adding a good drizzle of oil and some salt and pepper. Pop the lid on to keep warm. 10. Tip the sauce into the pasta, stir well and scatter with chopped parsley. 11. Serve.
Parma ham and olive stuffing meatballs

Parma ham & olive stuffing meatballs

What you'll need...cutout-pitted-green-olives 340g green pitted Fragata olives 6 tbsp sugar 200 ml water 30g butter, lard or dripping or 2 tbsp olive oil 6 shallots, finely chopped 4 cloves garlic, chopped 1 small bunch of sage, finely chopped 6 sprigs of thyme, leaves picked Salt and freshly ground black pepper 500g quality pork sausage meat 400g rashers of smoked streaky bacon, pulsed to a mince in a processor or finely chopped 200g fresh white breadcrumbs, (made from crustless white bread whizzed in a processor) 4 tbsp walnuts, lightly crushed finely grated zest of 1 lemon 16 large slices prosciutto, or parma ham Vegetable oil, for dabbing Method: 1. Put the olives and the sugar in a small saucepan. Add in the water and stir, then heat until bubbling gently and stir again until the sugar has dissolved. 2. Turn off the heat and leave to go cold. The olives should have softened and deflated slightly. 3. Heat the butter in a frying pan. Add in shallots and garlic, and fry gently until the shallots have softened but not coloured. Remove from heat. 4. Mix in the sage and thyme, and season with salt and freshly ground pepper. 5. Mix in the sausage meat, minced bacon, breadcrumbs, walnuts and lemon zest. Use your fingers and make sure everything is well mixed together. 6. Drain away the syrup from the olives then stir into the stuffing mix. 7. Shape the stuffing into 8 balls - each the size of a large golf ball. 8. Wrap each in 2 slices of prosciutto. Cover with cling film and put in the fridge to firm up, ideally overnight. 9. Dab them all over with a little oil and roast for 30 minutes at 200, until crisped and cooked through.
SALMON CAPER YOGHURT SAUCEa

Seared Salmon and Caper Sauce

What you’ll need... capers-small
  • 1/2 small cucumber (not peeled)
  • 100g non-fat Greek yoghurt
  • 1 tbsp Fragata Capers
  • 1 tbsp fresh or dried oregano
  • 1 small onion
  • Pinch of salt
  • Ground black pepper (to taste)
  • 4 4oz salmon filets
  • 1 tsp paprika
  • 2 tsp olive oil
Method:
  1. Grate the cucumber and onion
  2. Place in a bowl with the yogurt, capers oregano salt and pepper and mix
  3. Chill in the fridge while preparing the salmon
  4. Sprinkle the salmon with the paprika
  5. Place the olive oil in a large skillet over high heat
  6. When the oil is hot add the salmon skin side down
  7. Cook for about 5 minutes and turn over
  8. Cook for another 5 – 6 minutes
  9. Layer the caper sauce over the salmon and serve.
STUFFED SPANISH CHICKEN 2a

Stuffed Spanish Chicken

What you’ll need...cutout-Garlic-Clovespitted-green-olives-jar
  • 2 tbsp Fragata pitted green olives
  • 2 tbsp sundried tomatoes
  • 1 Fragata garlic clove, crushed
  • 1⁄2 tsp dried mixed herbs
  • 200g full-fat soft cheese
  • 4 plump boneless, skinless chicken breasts
  • 4 ripe tomatoes
  • Salt and pepper to season
  • olive oil, for drizzling
Method
  1. Heat oven to 220C/fan 200C/gas 7
  2. Chop the olives and sundried tomatoes
  3. Mix the olives, sundried tomatoes, garlic and almost all the herbs into the cheese
  4. Season to taste
  5. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket
  6. Stuff each breast with a quarter of the cheese mix, then press to close
  7. Lift onto a greased baking tray
  8. Season the top of the chicken
  9. Slice the 4 tomatoes
  10. Overlap tomato slices over the top of each piece of chicken
  11. Season, then scatter with the remaining herbs
  12. Drizzle with olive oil
  13. Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled
  14. Serve and enjoy!
WARM VEGE HAGGIS SALAD 1

Vegetarian Haggis with Warm Spinach Salad

What youll need...
  • 2 tbsp olive oil
  • 454g Vegetarian Haggis, casing removed, cut into 2.5cm pieces
  • 230g jar Fragata Pimiento piquillo peppers
  • 2 tsp paprika
  • 420g can butter beans, drained and rinsed
  • 150g pitted black olives, drained
  • 2 tbsp Balsamic Vinegar
  • 225g bag baby spinach
Method:
  1. Heat the oil in a large frying pan and gently cook the haggis for 4-5 minutes, stirring occasionally, until it starts to break up and turn crisp.
  2. Remove the pan from the heat and cover with foil to keep the haggis warm.
  3. Meanwhile, place the peppers with their oil in another frying pan with the paprika and cook for 2 minutes, then stir in the butter beans and olives and cook for 2-3 minutes, until the beans are heated through.
  4. Stir in the vinegar, cook for 1 minute, then remove from the heat.
  5. Place the spinach in a large mixing bowl, add the warm bean mixture and toss to combine. Divide between 6 plates, then spoon the haggis over the top. Serve immediately, with a wholemeal olive bread
pasta-1

Pamela’s Zesty Olive, Courgette & Spinach Pasta

Ready in 20 minutes or less, this makes a wonderful light Spring dinner, perfect for al fresco dining. The saltiness of the olives balances beautifully with an array of delicate vegetables, the zestiness of the lemon and sharpness of the rocket. Gluten-free (depending on what pasta you use), dairy-free and suitable for both vegans and vegetarians, add chilli for an extra kick!
peppers-4

Pamela’s Quinoa, Black Olive & Feta Stuffed Peppers

This recipe was created by health-food blogger and resident recipe developer, Pamela. 

Ideal as a lunch or dinner dish, these super easy stuffed peppers with a quinoa-based filling packed with veggies, juicy Fragata olives and salty feta cheese, are bursting with flavour and goodness. Equally tasty served cold the next day too, great for warmer weather.

Serves: 3-4

Ingredients:

  • 3 large peppers

  • 1 cup quinoa

  • 4 spring onions, chopped

  • Large handful of cherry tomatoes

  • ⅓ cup Fragata Black Olives

  • 100g feta cheese, crumbled

  • 1 teaspoon paprika

  • 1 teaspoon mixed herbs

  • 1 teaspoon oregano

  • Pinch of chilli powder and cayenne pepper

  • Salt and black pepper

  • 2 tablespoons tomato puree

  • 1 tablespoon olive oil

Get cooking!

  1. Preheat the oven to 190 degrees C. Slice the peppers in half vertically and scoop out the seeds. Place all of them cut-face down on a tray and bake for about 15 minutes.

  2. Meanwhile, cook the quinoa in a pan of boiling water for 15-20 minutes or according to packet instructions, then drain well and leave it to cool slightly.

  3. Tip the quinoa into a bowl and stir in the spring onions, cherry tomatoes, olives and feta cheese. Mix in the herbs, spices and seasoning along with the tomato puree and olive oil to distribute evenly.

  4. Take the peppers out of the oven then carefully turn them, then divide the mixture between and pack it in tight to fill each half.

  5. Now return to the oven and bake for a further 10 minutes to heat the quinoa mixture and so the feta melts slightly.

  6. Divide between plates and serve hot. Alternatively, leave them to cool then keep in the fridge for up to 3 days.

smoothie-1

Salted Caramel Chocolate Smoothie Bowl

This recipe was created by health-food blogger and resident recipe developer, Pamela.

Smoothie bowls are all the rage at the moment, a nutritious and delicious way to pack in some goodness. Ever considered using black olives? It might sound a little unusual, but partnered with banana, dates and cacao, this salted caramel-inspired combination makes for a rich and filling way to start the day.

Ingredients (serves 1):

  • 1 cup almond milk

  • 1 frozen banana

  • 2 tablespoons Fragata Black Olives, drained

  • ¼ cup dates

  • 1 teaspoon vanilla extract

  • 1 teaspoon maca or lucuma powder (optional)

  • 2 tablespoons cacao powder

  • ½ teaspoon ground cinnamon

  • Pinch of Himalayan salt

Get making!

  1. First of all, place the dates and olives in a bowl, cover with boiling water and leave for 10 minutes. Drain then set aside.

  2. Place the almond milk in a blender along with the frozen banana chunks, vanilla, maca or lucuma powder (if using), cacao powder, cinnamon and salt.

  3. Throw in the dates and olives, then whizz up thoroughly until quite thick and smooth.

  4. Pour into a bowl, add your toppings and enjoy! Fresh or frozen berries work wonderfully, plus a drizzle of melted dark chocolate or the healthy Choc Shot alternative.

salad-2

Watermelon, Feta & Mint Salad

A match made in heaven, the combination of watermelon, mint, spinach, feta and black olives screams ‘summer’, resulting in a refreshing, delicious salad. Topped with crunchy pine nuts, this would be great enjoyed out in the sunshine (when it comes out, of course!).

Ingredients (serves 1):
  • Large handful of spinach leaves

  • ½ cup fresh watermelon, cut into chunks

  • 30g feta cheese, sliced into cubes

  • 2 tablespoons Fragata Black Olives, drained and halved

  • Juice of ½ lemon

  • 1 teaspoon olive oil

  • Salt and black pepper

  • 2 tablespoons pine nuts

  • 1 tablespoons fresh mint leaves, chopped

Get making!

  1. Arrange the spinach leaves on a plate.

  2. Scatter over the watermelon, feta and black olives.

  3. Whisk together the lemon juice, oil and seasoning then pour over the salad.

  4. Sprinkle over the chopped mint leaves and pine nuts - then tuck in!

boat-2

Chilli Bolognese Boats

This recipe was created by health-food blogger and resident recipe developer, Pamela. Getting kids to eat vegetables can be tricky, but throw them into a bolognese to disguise them and serve up in little gem lettuce leaves - and they are bound to enjoy digging in! The cocoa adds a little sweetness which balances nicely with the salty olives, plus the beans and sweetcorn boost the fibre (and colour!) content. Adults may choose to add a little extra spice and serve with pasta; either way it’s a great dish for all the family! Ingredients: For the bolognese (serves 4) -
    • 1 tablespoon olive oil
    • 1 onion, sliced
    • 1 clove garlic, crushed
    • 1 x 500g pack lean minced beef
    • 1 pepper, chopped
    • 1 large handful mushrooms, sliced
    • 3-4 large tomatoes, chopped
    • 1 teaspoon paprika
    • 2 teaspoons mixed herbs
    • Pinch of chilli powder
    • 1 tablespoon cocoa powder
    • 2 tablespoons tomato puree
    • 1 x can chopped tomatoes
    • 1 small can sweetcorn, drained
    • 1 x 400g can kidney beans in water, drained
    • 3-4 tablespoons Fragata Black Olives, drained and sliced
For the ‘tacos’ -
  • 1-2 little gem lettuce
Get making!
  1. Heat the oil in a large pan then cook the onion and garlic for about 5 minutes until starting to turn translucent.
  2. Stir in the minced beef and break up using a spoon, cooking for another 5 minutes until browned.
  3. Add the mushrooms, peppers, tomatoes, paprika, herbs, chilli powder and cocoa powder and cook on a medium heat for 5 minutes.
  4. Now stir in the tomato puree, chopped tomatoes, drained sweetcorn and beans and olives. Bring to the boil and simmer for about 20 minutes.
  5. When you’re ready to serve, carefully slice off the leaves of the little gem lettuce and arrange on a plate like boats. Spoon a little of the bolognese onto each one.
     
meatballs

Meatballs with Olive, Basil & Tomato Sauce

This recipe was created by health-food blogger and resident recipe developer, Pamela. Homemade meatballs are simple to make and are the perfect partner for pasta and a fresh tomato and basil sauce spiked with black olives. You can control what’s in it, from the level of spice to the balance of herbs and salt without the need for any additives. An ideal mid-week meal to make for all the family - just double the quantities to feed more! Serves: 2 Ingredients: For the meatballs -
  • 250g lean pork mince
  • 2 teaspoons paprika
  • 2 teaspoons dried basil
  • Black pepper and salt
  • 1 egg, beaten
  • 3 tablespoons rice flour
  • 3 tablespoons chopped fresh basil leaves
For the sauce -
  • 1 teaspoon olive oil
  • 1 large onion, diced
  • 2 handfuls mushrooms, sliced
  • 2 cloves garlic, crushed
  • 2 teaspoons paprika
  • 1 x 400g chopped tomatoes (blended into a smooth sauce if you like)
  • 3 tablespoons tomato puree
  • Dried oregano, black pepper, salt, mixed herbs
  • Pinch of chilli powder
  • 4 tablespoons Fragata Black Olives, drained and halved
  • 4 tablespoons chopped fresh basil leaves
    Pasta (use gluten-free if you want) Get cooking!
  1. First make the meatballs: Break up the pork mince in a bowl and add all the spices and herbs, getting your hands dirty to incorporate. Stir in the beaten egg, flour and basil leaves and mix more with your hands.
  2. Divide into about 8 equal sized balls and set aside.
  3. Heat half the oil in a large pan then add the meatballs in one layer. Cook for about 10 minutes, turning over once so they are brown all over. Remove with a slotted spoon and place on a plate.
  4. Heat the remaining oil in the pan and cook the onion, mushrooms and garlic for 8-10 minutes. Now add the meatballs back in along with the paprika to coat. Stir in the tomatoes, tomato puree, 2-3 tablespoons of water, herbs, spices, olives and basil.
  5. Bring to the boil then simmer with a lid on for about 15-20 minutes. Meanwhile cook your pasta according to packet instructions.
  6. Drain the pasta, divide between two plates or bowls, then divide the meatballs and sauce on top, adding extra basil leaves to garnish. Enjoy!
eggs-2

Spanish Baked Eggs

This recipe was created by health-food blogger and resident recipe developer, Pamela. Ideal to cook up and serve for brunch, lunch or a light dinner, this tasty baked eggs recipe is ridiculously simple and ready in less than 30 minutes. Combining paprika, oregano and basil in a rich tomato sauce with veggies and Fragata Black Olives, baking the eggs on top absorbs all of the delicious flavours. Add Parma ham or Mozzarella cheese if you wish, and have some crusty bread on hand to dip in and soak up the juices! Double the quantities to serve 2. Serves: 1 Ingredients:
    • 1 teaspoon olive oil
    • 1 large onion, thinly sliced
    • 1 clove garlic, crushed
    • 1 large yellow pepper, chopped
    • Large handful of mushrooms, sliced
    • Handful of cherry tomatoes, halved
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano
    • Black pepper and a pinch of salt
    • ½ can chopped tomatoes
    • 3 tablespoons Fragata Black Olives, drained and sliced
    • Fresh basil, chopped
    • 2 eggs
    Get cooking!
  1. Preheat the oven to 170 degrees C and lightly grease a small oven-proof dish.
  2. Heat the oil in a non-stick pan and cook the onion and garlic for about 4-5 minutes, then stir in the pepper, mushrooms and cherry tomatoes.
  3. Add the spices and seasoning and continue to cook for a further 5 minutes. Pour in the chopped tomatoes, add the olives and basil, then bring to the boil and simmer for 10 minutes.
  4. Pour the mixture into the dish, make two cavities then crack an egg into each one. Bake for 10 minutes until the eggs are cooked. Now dish out and enjoy!
salad-1

Roasted Squash, Cranberry & Feta Olive Salad

This recipe was created by health-food blogger and resident recipe developer, Pamela. In this flavoursome warm salad we’re combining some autumnal and festive flavours to get in the winter mood. Roasted squash partnered with caramelised onions works deliciously with the sharpness of feta and olives, with added sweetness from dried cranberries and the crunch of pumpkin seeds. Serve this as a lunch or light dinner option when the nights are drawing in. Serves: 2 Ingredients:
    • 1 small butternut squash, peeled, de-seeded and cut into chunks
    • 3 tablespoons olive oil
    • Black pepper, salt and chilli flakes (optional)
    • 1 onion, thinly sliced
    • 2 tablespoons raspberry vinegar
    • 1 teaspoon brown sugar
    • Small pack of spinach leaves
    • 4 tablespoons dried cranberries
    • 4 tablespoons Fragata Black Olives, drained and halved
    • 75g feta cheese, cubed
    • 2 tablespoons pumpkin seeds
    • Balsamic glaze or vinegar, to drizzle
Get making!
  1. Preheat the oven to 200 degrees C. Drizzle 1 tablespoon of the oil over a baking tray, then throw in the prepared butternut squash chunks. Sprinkle over some black pepper, salt and chilli flakes if using then drizzle another tablespoon of oil over. Give the tray a shake to coat, then roast in the oven for about 20-25 minutes until soft and golden.
  2. Meanwhile heat the remaining oil in a pan and saute the onion for 5 minutes. Pour in the vinegar and brown sugar and cook for a further 5 minutes until soft and caramelised.
  3. When the onions and squash are ready, divide some spinach leaves between two plates. Spoon over some of the caramelised onions, roasted squash then scatter over the feta chunks, halved olives and dried cranberries.
  4. Drizzle over some balsamic vinegar or glaze then finish with some pumpkin seeds. Now tuck in while warm.
loaf6

Maple-Glazed Parsnip, Chestnut & Olive Loaf

This recipe was created by health-food blogger and resident recipe developer, Pamela. Whether vegetarian or not, this tasty, flavoursome loaf would make a delicious and visually appealing addition to any festive dinner. Maple-glazed parsnips layered with cranberry sauce and a chestnut, walnut, mushroom and olive mixture results in a substantial loaf which would go perfectly with roast potatoes, sprouts and extra cranberry sauce on the side. Serves: 4-6 Ingredients:
  • 2-3 large parsnips, sliced lengthways into 1.cm slices
  • 3 tablespoons oil
  • 1 red onion, finely diced
  • 100g mushrooms, finely diced
  • 1 clove garlic, crushed
  • 100g cooked chestnuts
  • 100g walnuts
  • 50g oats
  • 50g flour (can be gluten-free)
  • 3 tablespoons Fragata Black Olives, sliced
  • 3 tablespoons fresh rosemary, chopped
  • 1 egg, beaten
  • Salt and black pepper
  • 2 teaspoons dried mixed herbs
  • 1 tablespoon maple syrup
  • 3 tablespoons cranberry sauce
Get baking!
  1. First grease and line a loaf tin with greaseproof paper to cover the base.
  2. Parboil the parsnip slices for about 5 minutes so they have softened (not too soft, you don’t want them mushy!). Drain then leave to cool a little.
  3. Meanwhile heat 2 tablespoons of oil in a frying pan then gently cook the red onion, mushrooms and garlic for 5-10 minutes until softened. Leave to cool slightly.
  4. Place the chestnuts and walnuts in a blender or food processor to finely chop. Tip this out into a large bowl, then stir in the oats, flour, olives and rosemary.
  5. Stir in the cooked onion and chestnut mixture along with the beaten egg, salt, pepper and dried herbs. Mix to combine then set aside.
  6. Heat the last tablespoon of oil and the maple syrup in a frying pan then add the parsnip slices. Cook on both sides for a few minutes to allow them to turn golden brown.
  7. Arrange a single layer of these parsnip slices on the bottom of the tin, then evenly spoon over the cranberry sauce to cover. Now spoon in the chestnut mixture and pack it in tightly, it should reach to the top of the loaf tin.
  8. Cover with foil and bake for 40-45 minutes, until firm and golden. Leave to cool for at least 10 minutes, then turn out onto a serving plate or chopping board and serve up for your Christmas feast!
pasta-4

Chickpea, Kale & Olive Pesto Pasta

This recipe was created by health-food blogger and resident recipe developer, Pamela. Another substantial, warming winter dish bursting with flavour, you’ll be pleased to know this recipe is low in fat, suitable for vegetarians and can be gluten-free too. The combination of chickpeas, kale, green olives, courgettes and pasta coated in a pesto and soft cheese sauce works wonderfully and is a great way to use up other veggies like broccoli or frozen peas - use whatever you have in the fridge! Make double to serve 2 for a speedy supper. Serves: 1 Ingredients:
    • 75g wholewheat pasta (or use gluten-free pasta made from corn)
    • 1 courgette, sliced
    • Large handful of kale leaves, shredded
    • 1 teaspoon mixed herbs
    • Salt and black pepper, to season
    • Squeeze of lemon juice
    • ½ can chickpeas in water, drained
    • 10 Fragata Spanish Pitted Green Olives, drained
    • 1 teaspoon pesto 
    • 2 tablespoons soft cheese (use lower-fat if possible)
Get cooking!
  1. First bring a small pan of water to the boil, add the pasta and cook according to packet instructions.
  2. Meanwhile add a little water to a non-stick frying pan then add the courgette slices. Cook for a good 7-8 minutes, stirring well and flipping over.
  3. Throw in the kale, herbs, seasoning and lemon juice and continue cooking for a few more minutes.
  4. There should be no liquid left in the pan - now stir in the chickpeas, olives, pesto and soft cheese and cook for a couple more minutes to heat through and to allow the soft cheese to melt.
  5. Spoon out onto a plate or bowl, then enjoy!
nourish-4

Vegan Nourish Bowls

This recipe was created by health-food blogger and resident recipe developer, Pamela. Leaving the Christmas indulges behind as we head into health-conscious January, this month is all about getting back on the healthy eating and living bandwagon. This doesn’t have to mean boring, bland food - try making this flavoursome, substantial vegan nourish bowl for a filling lunch or dinner which is packed with goodness. Why not make double so you have healthy leftovers ready for a meal the next day? Serves: 2 Ingredients: For the chickpeas and veggies -
  • 1 x can chickpeas in water, drained
  • 1 sweet potato, peeled and cut into bite-size chunks
  • ½ butternut squash, peeled and cut into bite-size chunks
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • Plenty of black pepper
For the quinoa -
  • 100g quinoa
  • Dried herbs, salt and black pepper
For the dressing -
  • 2 tablespoons tamari sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons tahini
  • Squeeze of lemon juice
  • Pinch of chilli powder (optional)
  • 1 tablespoon hot water (to thin out)
  • Black pepper
Extras -
  • 2 large handfuls kale, shredded
  • 4 tablespoons Fragata Spanish Pitted Green Olives, drained and halved
  • 2 tablespoon pumpkin seeds
Get making!
  1. Start with the chickpeas and veggies: Preheat the oven to 200 degrees C. Drizzle a baking tin with olive oil and throw in the drained chickpeas, sweet potato and butternut squash chunks. Sprinkle over the paprika, cinnamon and black pepper and stir well to coat. Roast for 30 minutes, until tender and golden.
  2. Meanwhile, bring a large ban of water to the boil. Drain your quinoa then add to the boiling water. Simmer for 15-20 minutes (or until packet instructions), then drain.
  3. Arrange the shredded kale on two large bowls (or plates). Spoon some of the quinoa on top, then top with a generous portion of the roasted chickpeas and veggies. Scatter over the olives and pumpkin seeds between the two bowls/plates.
  4. Whisk together the dressing ingredients then drizzle a little over each. Now dig in!
pasta-7

Italian Pasta Salad

This recipe was created by health-food blogger and resident recipe developer, Pamela. Whether you’re dining at home or out on a picnic, this pasta salad is packed full of flavour and colour. Add cooked chicken or chopped sausages for a meaty version, or torn mozzarella in place of the feta or goat’s cheese. Either way, it makes an ideal lunch option. Serves: 2 Ingredients:
  • 125g dry pasta (can be gluten-free) - choose Fusilli, Penne or bows
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 8-10 cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • Black pepper and salt
  • 2 teaspoons green pesto
  • Juice of ½ lemon
  • 3-4 tablespoons Fragata Green Olives Stuffed with Garlic, drained and halved
  • 3 tablespoons sun-dried tomatoes, chopped
  • 2 tablespoons fresh basil leaves, chopped
  • Crumbled feta or goat’s cheese
Get making!
  1. First cook the pasta according to packet instructions then drain and return to the pan and cover in cold water. Set aside.
  2. Heat half of the oil in a pan and add the onion and garlic. Cook on a medium heat for about 8 minutes until softened, then add the halved cherry tomatoes, oregano and seasoning to coat, and continue cooking for 5 minutes. Set aside to cool a little.
  3. Drain the pasta and add to a large bowl. Stir in the pesto, lemon juice, olives, sun-dried tomatoes, basil leaves and the remaining oil. Mix in the cooled cooked vegetables.
  4. Divide between two bowls and scatter over the cheese. Now enjoy!
sausages-4

Sausages with Roasted Veg & Polenta Mash

This recipe was created by health-food blogger and resident recipe developer, Pamela. Cooking for your loved one? This easy, simply but tasty dish is a twist on sausages and mash; instead, served with a polenta mash flavoured with Parmesan and served alongside roasted vegetables and olives. Ready in less than 30 minutes, it will allow you to spend less time in the kitchen and more time to relax! Serves: 2 Ingredients:
  • 4 good-quality pork sausages
For the roasted vegetables:
  • 2 large courgettes, sliced
  • 1 red onion, halved then sliced vertically
  • 10 cherry tomatoes
  • Black pepper
  • 1 teaspoon olive oil
  • 4 tablespoons Fragata Green Olives, drained
For the polenta mash:
  • 2 cups water
  • ½ cup instant polenta
  • Large pinch of salt
  • Black pepper
  • 2 tablespoons Parmesan cheese
Get cooking!
  1. Preheat the oven to 200 degrees C.
  2. Place the courgettes and red onion in a roasting tin and drizzle with the oil and sprinkle over black pepper. Mix well to coat.
  3. Arrange the sausages on a separate baking tray and prick them all over.
  4. Place the sausages on the top shelf of the oven and the vegetables below. Bake for 10 minutes.
  5. After 10 minutes, turn the sausages over and add the tomatoes to the roasted vegetables, giving the tin a shake. Return both to the oven for a further 10-15 minutes until cooked.
  6. Meanwhile heat the water in a large pan and bring to the boil. Gradually pour in the polenta and whisk well on a low heat, stirring constantly, for about 10 minutes. Remove the pan from the heat, stir in the salt, black pepper and Parmesan and put the lid on.
  7. Now divide the polenta between two bowls. Top with the roasted vegetables and olives then lay two sausages per portion on top. Enjoy!
salad-2

Roasted Sweet Potato, Feta & Pomegranate Salad

This recipe was created by health-food blogger and resident recipe developer, Pamela. The combination of roasted sweet potato chunks, sweet pomegranate, creamy feta cheese and salty olives works an absolute treat in this salad for a colourful, nutritious lunch or light Spring dinner. Make double and keep the rest for the next day. Serves: 1 Ingredients:
  • 1 large sweet potato
  • 1 teaspoon olive oil
  • 1-2 large handfuls of baby spinach leaves
  • 30g feta cheese, crumbled
  • 3 tablespoons pomegranate seeds
  • 2 tablespoons Fragata Green Olives, drained and halved
  • Salt and black pepper
  • Juice of ½ lemon
  • Drizzle balsamic vinegar or glaze
Get cooking!
  1. Preheat the oven to 190 degrees C and drizzle the oil in a baking/roasting tin.
  2. Chop the sweet potato into chunks and par-boil for 5-8 minutes until tender. Drain then throw into the pan and coat in the oil. Bake for 10-15 minutes until softened.
  3. Mix together the spinach, feta, pomegranate, olives, seasoning and lemon juice in a large bowl. Throw in the roasted sweet potato chunks.
  4. Dish out onto a bowl then drizzle over some balsamic vinegar/glaze to finish. Enjoy!
salad-3a

Mixed Grain, Edamame & Olive Salad

  This recipe was created by health-food blogger and resident recipe developer, Pamela.

Packed with complex carbohydrates, protein and goodness, throw this together and serve as a filling lunch or side-dish at dinner time with chicken or fish.

Serves: 2 Ingredients:
  • 50g quinoa

  • 50 brown rice

  • 50g edamame beans (fresh or frozen)

  • 3 sticks celery, chopped

  • ½ pack Fragata Snack’n’Olive Black Olives with Sea Salt, halved

  • 3 tablespoons pomegranate seeds

  • Fresh parsley leaves, chopped

For the dressing:

  • 1 tablespoon tahini

  • 1 teaspoon lemon juice or apple cider vinegar

  • 1 tablespoon olive oil

  • Black pepper and sea salt

  Get making!
  1. Preheat the oven to 190 degrees C and drizzle the oil in a baking/roasting tin.
  2. Chop the sweet potato into chunks and par-boil for 5-8 minutes until tender. Drain then throw into the pan and coat in the oil. Bake for 10-15 minutes until softened.
  3. Mix together the spinach, feta, pomegranate, olives, seasoning and lemon juice in a large bowl. Throw in the roasted sweet potato chunks.
  4. Dish out onto a bowl then drizzle over some balsamic vinegar/glaze to finish. Enjoy!
risotto-5

Spring Vegetable, Lemon & Olive Risotto

  This recipe was created by health-food blogger and resident recipe developer, Pamela.

Making use of the nutritious green vegetables at this time of year, this delicious zesty risotto is bursting with flavour and goodness. The addition of Fragata’s Garlic or Lemon-Stuffed Green Olives are the perfect addition to this simple but stunning dish.

Serves: 2 Ingredients:
  • 1 teaspoon oil

  • 2 spring onions, chopped

  • 1 clove garlic

  • 1 courgette, sliced

  • 150g risotto rice

  • 500ml vegetable stock

  • 50g fresh or frozen peas

  • Broccoli florets

  • Fresh parsley, chopped

  • Zest of 1 lemon

  • 3 tablespoons Fragata Lemon or Garlic-Stuffed Green Olives, halved

  • Handful of spinach leaves

  • 2 tablespoons Parmesan cheese

  • Black pepper

Get cooking!
  1. Heat the oil in a large pan then add the spring onions and garlic and cook on a medium heat for a few minutes. Add the courgette and rice and continue to cook.

  2. Stir in the stock and bring to the boil, then turn down and simmer for 10 minutes.

  3. Add the peas, broccoli, parsley and lemon zest and continue to cook for a further 10 minutes, stirring regularly until the water has been absorbed.

  4. Turn off the heat but keep on the hob and stir in the spinach leaves, Parmesan and black pepper to allow to melt in.

  5. Divide between two plates - now enjoy straight away.

foccacia-3

4-Seed Buckwheat Focaccia

  This recipe was created by health-food blogger and resident recipe developer, Pamela.

A twist on the traditional focaccia recipe, this version contains no wheat, yeast, dairy or sugars and instead is packed with crunchy seeds and herbs. Ideal served alongside lunch or a main meal, you could also add sun-dried tomatoes or roasted peppers to jazz this up.

Serves: 4-6 Ingredients:
  • 200g buckwheat flour

  • 100g oat flour

  • 100g chickpea flour

  • 2 tablespoons linseeds

  • 2 tablespoons flaxseeds

  • 2 tablespoons chia seeds

  • 2 tablespoons sunflower seeds

  • 2 tablespoons dried mixed herbs (oregano, basil, thyme work well)

  • 1 teaspoon paprika

  • Black pepper and salt flakes

  • Pinch of chilli powder

  • ½ teaspoon baking powder

  • 500ml warm water

  • 2 tablespoons olive oil

  • 3 tablespoons Fragata Black Olives, drained and halved

Get baking!
  1. Preheat the oven to 170 degrees C and grease and line a large baking sheet.

  2. Mix together the flours, seeds, herbs, seasoning and baking powder in a large bowl.

  3. Gradually stir in the warm water and 1 tablespoon of the olive oil and mix, until the mixture comes together and forms a soft dough.

  4. Knead into a ball then place on the baking sheet. Use the palm of your hands to shape into a circle/oval then use your thumb to make dimples.

  5. Push in the olive halves on top, drizzle with the remaining oil then bake in the oven for about 25 minutes, until risen, golden and firmed up.

  6. Leave to cool slightly then cut into slices. Enjoy warm or cold.

muffins-2

Mixed Olive, Sun-Dried Tomato & Feta Muffins

This recipe was created by health-food blogger and resident recipe developer, Pamela. Ideal to take on a picnic or a tasty addition to a packed lunch (best eaten al fresco when the weather’s good!), these little muffins are bursting with flavour thanks to the combination of Fragata’s green and black olives, accompanied by sun-dried tomato pieces and chunks of feta cheese on top. Try them warmed up in the oven too - they melt in the mouth! Serves: 6 Ingredients:
  •  100g plain flour (can be gluten-free)
  •  25g chickpea flour
  •  25g instant polenta
  •  1 teaspoon baking powder
  •  1 teaspoon mixed dried herbs
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  •  Pinch of chilli powder (optional)
  •  Black pepper and salt
  •  3 tablespoons Fragata Green Olives Stuffed with Garlic, halved
  •  3 tablespoons Fragata Black Olives, halved
  •  3 tablespoons chopped sun-dried tomatoes
  •  200ml milk
  •  1 egg
  •  2 tablespoons olive oil
  •  50g feta cheese, crumbled
  •  3 teaspoons Dukkah (mixture of seeds, nuts and spices), sprinkled on top
Get baking!
  1. Preheat the oven to 180 degrees C and grease a 6-hole muffin tin.
  2. Mix together the flours, polenta, baking powder, herbs, spices and seasoning plus most of the olives, sun-dried tomatoes and feta (leave some for decoration).
  3. Whisk together the milk, egg and olive oil, then pour into the dry ingredients to combine.
  4. Divide between the muffin holes to reach the top, then decorate with the reserved olives, sun-dried tomatoes and feta. Sprinkle over the Dukkah over each.
  5. Bake for about 20-25 minutes until risen and golden. Cool on a wire rack and serve
pasta-3

Chicken & Green Pesto Pasta

This recipe was created by health-food blogger and resident recipe developer, Pamela. A vibrant, colourful, light and nutritious dinner… Serves: 2 Ingredients:
  • 1 teaspoon olive oil
  • 2 chicken breasts, cut into chunks
  • 2 cloves garlic, crushed
  • 4 spring onions, sliced
  • 2 heaped teaspoons green pesto
  • 1 teaspoon dried herbs
  • Black pepper and salt Chilli flakes or powder (optional)
  • 100g pasta (can be gluten-free)
  • 1 small broccoli, cut into florets
  • 2 large handfuls spinach leaves
  • 1 tablespoon soft cheese
  • 2 tablespoons Fragata Black Olives, halved
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons pistachio nuts, chopped
  Get cooking!
  1. Heat the oil in a large pan then add the chicken, garlic, spring onions, 1 teaspoon of the pesto, herbs, seasoning and chilli (if using). Cook for about 15 minutes, stirring regularly. Add a dash of water if it gets dry.
  2. Meanwhile cook the pasta according to packet instructions then drain. Also steam the broccoli florets.
  3. Now stir in the spinach leaves and soft cheese and continue cooking on a low heat for a few minutes, then stir in the cooked pasta and broccoli.
  4. Dish out between two plates. Sprinkle over the olives, pomegranate seeds and pistachio nuts over each - now enjoy straight away.
lentil-1a

Roasted Vegetables with Lentils & Feta

This recipe was created by health-food blogger and resident recipe developer, Pamela. Use whatever vegetables you have handy - and simply roast with olive oil and herbs, then throw in cooked potatoes, green lentils and feta and voila! A super simple but delicious lunch or dinner, or ideal served as a side salad at a BBQ when the weather’s good enough! Serves: 4-6 Ingredients:
  • 2 tablespoons olive oil
  • 1 teaspoon mixed herbs
  • Black pepper and salt
  • Pinch of chilli flakes
  • 1 clove garlic, crushed
  • 1 aubergine, cut into chunks
  • 1 courgette, sliced
  • ½ butternut squash, peeled, deseeded and cubed
  • 1 pepper, cut into chunks
  • New potatoes, cut into large chunks
  • 150g cooked puy lentils
  • 75g feta cheese, crumbled
  • 2 tablespoons Fragata Olives Stuffed with Garlic, halved
  Get making!
  1. Preheat the oven to 200 degrees C. Drizzle 1 tablespoon of the oil over the base of a large roasting/baking tray or dish.
  2. Prepare the vegetables and throw them into the tray. Sprinkle over the herbs, seasoning and chilli flakes then drizzle over the rest of the oil. Stir or shake so the vegetables are coated in everything. Bake for 25-30 minutes.
  3. Meanwhile cook the potatoes for 15 minutes then drain.
  4. Stir the cooked potatoes and lentils into the tray then scatter over the feta cheese and olives. Return to the oven for a further 10 minutes. Now dish out and serve.
 

Sides

PARTY

Bloody Mary Salsa

What you’ll need...  4 very ripe tomatoes 1 stick of celery 1/2 red chilli 6 Fragata pitted green olives 1 lemon 1tbsp vodka 1tsp horseradish (optional) A few shakes of tabasco (to taste) 1 tsp worcestershire sauce   Method:
  1. Peel, seed and chop the tomatoes.
  2. Finely chop the remaining ingredients and mix together carefully.
  3. Once mixed, squeeze the lemon juice over the mixture and add the lemon zest.
  4. Stir in the vodka.
  5. Adjust the flavour with the tabasco and Worcestershire sauce to taste.
  6. Serve and enjoy!
   
MINI-SAVOURY-MUFFINS-1-(1)

Pumpkin, feta and olive mini savoury muffins

What you’ll need...  250g pumpkin peeled  2 tblsps milk 50ml light olive oil 1 egg lightly beaten 150g self raising flour 1/2 tsp baking powder 75g feta cheese, crumbled 1 tblsps finely chopped Fragata pitted black olives 2 tblsps finely chopped fresh basil   Method: 
  1. Preheat the oven to 200°C
  2. Grease 2 mini muffin pans
  3. Cut pumpkin into 2cm pieces and place on a greased oven tray
  4. Cook in a hot oven 200C for about 25 mins or until browned and tender
  5. Transfer to a bowl add milk and mash until smooth
  6. Allow to cool then stir in the oil and egg
  7. Sift flour and baking powder into a large bowl, add pumpkin mixture, feta, olives and basil Stir until just combined, don’t over mix
  8. Cook in a moderately hot oven 190c for about 15 minutes or until browned
  9. Allow to cool for 5 minutes before turning out onto a wire rack Serve warm or cold
Cream Cheese and Pimento Pepper Bagels

Cream cheese & piquillo pepper bagels

What you’ll need...cutoutPIMIENTO-PIQUILLO-PEPPERS 1 tub of original Philadelphia cream cheese 1 jar of Fragata Pimiento Piquillo Peppers 4 onion or regular bagels Method... 1. Cut bagels in half 2. Cover one half with a generous amount of cream cheese 3. Top with the Fragata Pimiento Piquillo Peppers 4. Place other half of the bagel on top and serve.
Roasted Cauliflower

Roasted cauliflower with piquillo peppers

What you’ll need… Serves 4cutout-caperscutout-pitted-green-olives 1 head cauliflowercutoutPIMIENTO-PIQUILLO-PEPPERS 1-2 Fragata pimiento piquillo peppers 2/3 cup Fragata pitted green olives, sliced 1-2 tbsp Fragata capers 2 tbsp olive oil 3 tbsp pine nuts (slivered almonds also work well) Handful of flat-leaf parsley, chopped Salt and freshly ground black pepper to taste Juice of 1/4 lemon Method... 1. Preheat oven to 425F/220C. 2. Cut the cauliflower into smallish pieces of the same size and cut the peppers into thin slices. Put chopped cauliflower and peppers into a plastic bowl and toss with the olive oil, stirring so the vegetables are lightly coated with oil. Season to taste with salt and fresh ground black pepper and stir again. 3. Spread the vegetables out in a single layer on a baking tray and roast for 20 minutes. 4. While the cauliflower and peppers are roasting, slice the olives, measure out the pine nuts and capers, and chop the parsley. 5. After 20 minutes, remove baking tray from the oven. Put the cauliflower and peppers back into the same bowl and toss with the olives, pine nuts, capers and parsley. 6. Spread the mixture on to the baking tray and roast for an additional 10-15 minutes, or until the vegetables are starting to brown. 7. Serve hot, adding salt and freshly ground black pepper to taste and a squeeze of lemon.
sprouts

Parmesan & olive brussels sprouts

What you’ll need...cutout-pitted-green-olivesgarlic-cloves 675g brussels sprouts 1 tsp salt 4 tbsp melted butter 4 tbsp grated parmesan cheese 4 tbsp dried breadcrumbs 3 tbsp finely chopped Fragata pitted green olives 1/4 tsp crushed Fragata garlic cloves 1/4 tsp ground black pepper 1/4 tsp seasoned salt Method: 1. Wash and trim the brussels sprouts 2. Cut an X about 3mm deep in the stem of each sprout 3. Add the sprouts to a saucepan and cover with water. Add 1 tsp salt and bring to the boil 4. Cover and simmer for around 6 minutes until tender, then drain 5. Transfer the sprouts into a small casserole dish, drizzle 2 tbsp melted butter over the top and stir until evenly coated 6. In a separate bowl, mix together the parmesan cheese, olives, breadcrumbs, garlic, pepper, seasoned salt and remaining butter 7. Pour the mixture over the sprouts, and heat under the grill for around 5 minutes, or until the crumb mixture is lightly browned.
Olives dressed

Marinated green olives with red pepper

What you’ll need...cutout-pitted-green-olives 1 jar of Fragata Pitted Green Olives 1 sprig of fresh thyme 1 sprig of rosemary or oregano 1/4 teaspoon paprika 1/2 teaspoon cumin 1 crushed Fragata garlic clove 1/2 diced red pepper 1 teaspoon olive oil (The great thing about this recipe is that, if you have a preferred herb, or perhaps you prefer a more subtle garlic flavour, you can adjust the quantities to suit your tastes. Happy experimenting!) Method... 1. Put the olives into a bowl, add the olive oil and stir until the olives are thinly coated. 2. Add the thyme, rosemary or oregano (or both!) paprika, cumin, garlic and red pepper. 3. Toss the olives in the bowl until the ingredients are evenly distributed. 4. Transfer to serving bowls.
Garlic-bread

Homemade rustic garlic bread

What you’ll need...garlic-cloves Loaf of ciabatta bread 5 Fragata garlic cloves 20ml Olive oil Method: 1. Preheat the oven to 180degrees/ gas mark 5 2. Chop the garlic cloves 3. Mix the garlic with the olive oil 4. Pour onto the ciabatta 5. Place the ciabatta in the oven for 5 minutes, or until warm through 6. Chop the bread into large chunks and enjoy
Tapas

Spanish tapas platter with green olives

What you'll need...cutout-pitted-green-olives 145g feta stuffed peppers 200g Fragata pitted green olives 80g sliced Serrano ham 100g sliced chorizo 1 Loaf Spanish style focaccia bread Spanish cheese (or queso!) such as: Idiazabal, Iberico or Manchego 200g Salsa 1 Lemon, chopped, for seasoning Spanish cocktail sticks: Cocktail sticks Fragata’s anchovy stuffed olives Mini gerkins Chorizo Fragata pitted black olives Mini pickled onions Method: Spanish cocktail sticks: In which ever order you prefer, slide one of each of the ingredients carefully onto the cocktail stick so it looks like a mini Kebab. Tapas: 1. Preheat the over to 180/gas mark 4 2. Heat the focaccia bread for 5 minutes, or until warm though 3. Place all the ingredients into separate bowls 4. Serve and enjoy
Chorizo and green olive stuffing

Chorizo and green olive stuffing

What youll need...
  • 4 slices crusty bread, cut into 1/2 inch cubes 8 tablespoons unsalted butter
  • 8 ounces chorizo, diced
  • 1/4 teaspoon smoked paprika
  • 1 sprig rosemary
  • 2 cups onion, diced fine
  • 6 Fragata garlic cloves, minced
  • 2 cups Fragata green olives, pitted and chopped fine 4 cups chicken or turkey stock
  • Pinch saffron
  • 1 tablespoon raw (turbinado) sugar (to taste)
Method:
  1. Preheat oven to 275°F.
  2. Arrange bread cubes on a baking sheet and bake for around 45 minutes, until completely dried, then transfer to a large bowl.
  3. Increase oven temperature to 350°F.
  4. Heat a large skillet on medium heat.
  5. Add butter and chorizo, and cook until sausage is crisp and fat is reddish/orange.
  6. Stir in paprika, rosemary, and onions, then cook until onions turn translucent.
  7. Stir in garlic and olives and cook for one minute until fragrant.
  8. Add stock and saffron. Stir to combine, then bring mixture to a simmer.
  9. Let cook for five minutes at a bare simmer for flavors to meld.
  10. Add salt and sugar as needed and remove rosemary.
  11. Pour broth mixture over bread cubes in mixing bowl and toss with a spatula until well combined.
  12.  Transfer mixture to a 9 by 13 baking dish, lightly distributing evenly; do not pack down.
  13.  Bake for 30 minutes or until top is well browned but center is still moist.
muffins-7

Pamela’s Olive, Chilli & Paprika Muffins

This recipe was created by health-food blogger and resident recipe developer, Pamela.  With a hint of spice, bursting with flavour and spiked with green olives, these tasty, savoury muffins are gluten-free and go wonderfully well with a stew, soup or casserole to mop up the juices as well as enjoying them on their own warmed up! Serves: 6 Ingredients:
  • 1 x 70g pack Fragata Spanish Olives with Roasted Red Pepper, sliced
  • 1 cup gram (chickpea) flour
  • ½ cup polenta
  • ½ cup gluten-free plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon paprika
  • ½ teaspoon smoked paprika
  • 1 teaspoon mixed herbs
  • Pinch of chilli powder
  • Salt and black pepper, to season
  • 1 egg
  • 2-3 tablespoons milk
  • 2 tablespoons olive or rapeseed oil
Get baking! 1)    Preheat the oven to 180 degrees and lightly grease 6 muffin tins. 2)    Mix together the gram flour, polenta, gluten-free flour, spices, herbs, chilli powder and seasoning in a large bowl. 3)    Stir in the sliced olives and mix to coat. 4)    Whisk the egg and pour in along with the milk and oil, mixing well until you have a thick, smooth batter. 5)    Divide the mixture between the tins and fill to just about the top, then bake for about 15-20 minutes, until risen, golden and cooked through. 6)    Leave to cool in the tin for at least 10 minutes, then either enjoy warm or leave to cool completely and keep in the fridge for up to two days.
ssed-loaf2

Pamela’s Black Olive, Paprika & Sweet Potato Loaf

This recipe was created by health-food blogger and resident recipe developer, Pamela. 

If you want something a little different to sliced bread, this delicious sweet potato loaf is just what you need. With a crunchy seed topping, flavoured with paprika and a hint of spice and spiked with Fragata’s juicy black olives, there’s nothing more satisfying than baking your own savoury loaf!

Serves: 8-10

Ingredients:

  • 2 cups cooked sweet potato chunks, drained and cooled

  • 2 eggs

  • 2-3 tablespoons unsweetened almond milk

  • 1 cup buckwheat flour

  • ½ cup sesame flour

  • ½ cup of either unflavoured whey protein OR ½ cup oat flour

  • ½ teaspoon baking powder

  • ½ teaspoon bicarbonate of soda

  • 1 teaspoon paprika

  • 2 teaspoons mixed herbs

  • 1 teaspoon dried oregano

  • Pinch of cayenne pepper and chilli powder

  • 4 tablespoons nutritional yeast OR Parmesan cheese, grated

  • Salt and pepper

  • ½ cup Fragata Black Olives, drained and sliced

To sprinkle on top: 4 tablespoons mixed seeds, 1 teaspoon paprika, black pepper

Get baking!

  1. Preheat the oven to 190 degrees C and lightly grease and line a loaf tin.

  2. Place the cooked and cooled sweet potato cubes in a blender with the eggs and milk, then whizz up until thick and smooth. Set aside.

  3. Mix together the flours and protein, if using, baking powder, bicarbonate of soda, herbs, spices, nutritional yeast or cheese, salt and pepper in a large bowl.

  4. Pour in the blended sweet potato mixture and stir to combine, so you have a nice thick batter. Fold in the halved olives to incorporate.

  5. Spoon into your prepared loaf tin. Mix together the seeds with the spices and black pepper, then sprinkle over the top to cover.

  6. Bake for about 40-45 minutes in total, covering halfway through cooking, until risen and a skewer comes out clean.

  7. Leave to cool in the tin for at least 30 minutes, then turn out onto a wire rack. Slice while still a little warm, or wait to cool and keep in an airtight container for up to 4 days.

flapjack-1

Sundried Tomato, Courgette & Olive Savoury Flapjack

This recipe was created by health-food blogger and resident recipe developer, Pamela.

Not just a sweet snack, a flapjack can be made into a nutritious, savoury and filling slice to keep you going when your energy levels may be crashing. Packed with fibre and complex carbohydrates, these oaty Mediterranean-inspired dairy-free slices are crammed with sun-dried tomatoes and Fragata’s black olives. Savoury flapjacks are a great alternative to bread too!

Ingredients (cuts into 12 squares):

  • 2 cups rolled oats

  • ½ cup buckwheat flour

  • 1 teaspoon baking powder

  • 2 teaspoons dried mixed herbs

  • 1 teaspoon dried oregano

  • 1 teaspoon paprika

  • Large pinch each of chilli powder and cayenne pepper

  • Black pepper and sea salt

  • 3 tablespoons nutritional yeast

  • 1 courgette, grated

  • 4 tablespoons sun-dried tomatoes (dried or in a jar)

  • 4 tablespoons Fragata Black Olives, thinly sliced

  • A few handfuls of fresh basil leaves, chopped

  • 1 egg

  • 1 cup oat or soya milk

Get baking!
  1. Preheat the oven to 180 degrees C and grease and line a rectangular tin.

  2. Mix together the oats, flours, baking powder, dried herbs, spices and seasoning in a bowl.

  3. Stir in the nutritional yeast, grated courgette, sun-dried tomatoes, olives and basil leaves and mix to combine.

  4. Whisk together the egg and milk, then pour into the dry ingredients. Add a little more milk if still quite dry - you want a thick oaty mixture.

  5. Tip into your prepared tin and smooth out evenly. Bake for about 15-20 minutes until slightly risen, golden and cooked through.

  6. Leave to cool in the tin for at least 30 minutes, then slice into 12 bars. Leave to cool completely in the tin, then carefully remove and keep in an airtight container for up to 4 days.

Desserts

Millionaire's Shortbread

Millionaire’s shortbread with black olive caramel

What you’ll need...cutout-pitted-black-olives Olive caramel 100g pitted black Fragata olives 200g caster sugar 50g liquid glucose Chocolate topping 200g plain chocolate Knob of butter Shortbread 175g butter 5 tbsp caster sugar 1 tbsp vanilla extract 175g plain flour Pinch of salt To garnish A handful of strawberries Method... 1. To make the shortbread preheat the oven to 180c/ gas mark 4. Cream the butter and sugar together and add the vanilla. Beat until smooth. Add the flour and salt and press onto the bottom of a greased or lined tin. Bake for 20-25 minutes until shortbread is pale golden. Set aside to cool. 2. While the shortbread is cooling blend the olives in a food processor to a fine paste, melt the caster sugar and 50g of glucose syrup in a saucepan over a low heat, then increase the heat and continue to cook until the caramel is golden brown. Remove from the heat and whisk in the olive paste. Leave to cool then spoon onto the shortbread. Allow to set at room temperature for at least 20 minutes. 3. When the caramel has set, melt the chocolate in the microwave with the butter and spread it in an even layer over the caramel. 4. Leave it out at room temperature to harden little. Before the chocolate has completely set cut it into squares or your desired shape and enjoy!
Chocolate Cake

Chocolate, almond & black olive cake

What you'll need...cutout-pitted-black-olives 250g high cocoa percentage dark chocolate 250g unsalted butter cut into pieces 6 free range eggs, separated 125g caster sugar 60g ground almonds 1 tbsp blended Fragata black pitted olives Method: 1. Preheat oven to 190 degrees/gas mark 5 2. Lightly grease a 23cm cake tin 3. Melt chocolate and butter together over a pan of gently simmering water. Stir until combined and leave to cool 4. Whisk the sugar and egg yolks until light and fluffy 5. Gradually pour the melted chocolate into the egg mix, stirring constantly 6. Blend the olives 7. Using a large spoon, fold in the almonds and blended olives 8. In a separate bowl, whisk the egg whites until they form stiff peaks 9. Using a large metal spoon, fold the egg whites into the chocolate mixture until they’re combined 10. Pour the mixture into the prepared tin and bake for 35 minutes(The cake will be very moist in the middle, but resist cooking it for longer!) 11. Remove the cake from the ovsen, and leave to cool completely 12. Once cooled, remove from the tin and cut into pieces 13. Serve on its own, or increase the indulgence and drizzle some cream over the top!
OLIVE ICE CREAM 2 (1)

Olive and fig ice cream

 What you'll need...black-pitted-olives-tin 2 cups of black pitted Fragata olives finely chopped 1/2 cup of dried figs 1/2 an orange 1 1/2 cups of whole milk 1 1/2 cups of cream 1 cup of sugar 1 tsp vanilla extract 3 egg yolks 1/4 cup olive oil  Method...
  1. Place the olives in a bowl with enough water to just cover them. Leave for a couple of hours
  2. Drain the water
  3. Sweeten the olives by placing a pan on a medium heat with 1 1/2 cups of water, juice of 1/2 an orange and 3/4 cup of sugar
  4. Bring to the boil over a medium heat, while stirring
  5. Simmer for 6 minutes
  6. Take the pan off the heat and allow the olives to cool
  7. Strain and drain the olives, then chop finely
  8. Rehydrate the figs by placing them in enough hot water just to cover them in a bowl
  9. Chop the figs when softened
  10. For the ice cream, add milk and vanilla extract to a pan and bring to a medium heat
  11. In other bowl, add egg yolks, sugar and whisk until creamed
  12. Use a ladle to slowly add the heated milk into the creamed eggs and sugar, whilst continuously whisking
  13. Once all the milk has been added to the egg/sugar mixture, pour back into the pot and stir the ice cream base with a wooden spoon over medium heat, until thickened.
  14. Allow the base to cool for at least four to five hours
  15. When the ice cream has sufficiently cooled insert it into your ice cream maker.
  16. Churn for around 25 minutes
  17. Add the chopped figs and olives.
  18. Pour in the olive oil and after five minutes the ice cream should be well blended
  19. Serve and enjoy
chocolate-2

Pamela’s Not-So-Naughty Chocolate Cake

Black olives, in a chocolate cake. You read that right. But wait, don’t be put off - they offer the most incredible, delicate saltiness to this rich, gluten-free and dairy-free treat. Working wonderfully with the softness of the beetroot and sweetness of the dark chocolate, the result is a decadent dessert ideal for any special occasion.
coffee-cake6

Pamela’s Coffee, Banana & Walnut Crumble Squares [VEGAN]

This recipe was created by health-food blogger and resident recipe developer, Pamela. 

Another sweet recipe using Fragata’s black olives; another creation that went down a storm. Combined with the natural sweetness of bananas and dates plus the rich flavours of coffee, cinnamon and coconut sugar partnered with a crunchy oat topping, these delicious but healthy treats are sure to satisfy any sweet tooth and would go perfectly with a cuppa!

Serves: 9-12

Ingredients:

  • ½ cup Fragata Black Olives

  • 3 tablespoons stevia (I used Truvia)

  • ½ cup dates, soaked in hot water for 10 minutes

  • 2 bananas

  • 1 teaspoon vanilla extract

  • ½ cup coconut or almond milk

  • 2 tablespoons coconut nectar or maple syrup

  • 3 teaspoons instant coffee dissolved in 2 tablespoons hot water

  • 1 cup buckwheat flour

  • ½ cup almond flour

  • 4 tablespoons flaxseeds

  • ¼ cup coconut sugar

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

For the crumble topping:

  • ½ cup rolled oats

  • ¼ walnut pieces

  • 2 tablespoons coconut sugar

  • 2 tablespoons coconut oil, melted

  • ½ teaspoon cinnamon

Get baking!
  1. Preheat the oven to 190 degrees C and grease and line a deep square baking tin.

  2. Rinse and drain the olives, then place in a small pan with ¼ cup of water and the stevia and bring to the boil. Simmer for 10 minutes, until the water and stevia start to reduce. Set aside.

  3. Mix together the flours, flaxseeds, coconut sugar, baking powder and cinnamon in a large bowl.

  4. Drain the dates, then place in a blender with the cooled down olives and the remaining juices along with the bananas, vanilla, milk, chosen syrup and dissolved coffee. Whizz up until thick and smooth.

  5. Pour into the dry ingredients and stir well to combine. You might want to add a little extra milk if it’s too dry - you want a nice thick batter.

  6. Spoon this into your prepared tin and smooth out evenly.

  7. Mix together the ingredients for the crumble so it’s a little sticky, then scatter over the mixture. Bake for about 35-40 minutes in total, covering halfway, until golden, risen and a skewer comes out clean (but still soft).

  8. Leave to cool in the tin for at least 30 minutes, then remove and place on a chopping board. Cut up into squares and enjoy while still warm, or keep in an airtight container for up to 4 days.

cheesecake-3

Pamela’s Raspberry & Chocolate Raw Cheesecakes

This recipe was created by health-food blogger and resident recipe developer, Pamela.

Warmer weather means lighter desserts, including a personal favourite of mine - raw cheesecakes! Believe it or not, it is possible to make a frozen sweet treat that’s healthy, looks pretty AND contains Fragata’s juicy black olives! Combined with dates, cacao, nuts and oats, they make the perfect base, topped with a creamy but dairy-free, fruity topping. Definitely one to make ahead and pop out the freezer if you have guests round or fancy something sweet to cool down.

cheesecake-5

Ingredients (makes 6 mini cheesecakes):

Base -

  • 1 cup dates, soaked in boiling water for 10 minutes

  • 1 cup Fragata Black Olives, drained and rinsed

  • 2 tablespoons coconut oil, melted

  • 2 tablespoons maple syrup

  • 3 tablespoons cacao powder

  • ½ cup walnuts

  • ½ cup rolled oats

  • 1 tsp vanilla extract

First place the olives in boiling water for 10 minutes. Then drain well and add to a high-power blender with all of the other ingredient and blitz well until you have a slightly sticky, dough-like texture. Scrape out from the blender and divide between six muffin tins. Use silicone if possible. Keep in the fridge while you make the filling.

For the filling -

  • 1 cup cashew nuts, soaked in water overnight

  • 1 cup frozen raspberries

  • 3 tablespoons honey or maple syrup

  • 3 tablespoons coconut oil, melted

  • 1 teaspoon vanilla extract

  • Squeeze of lemon juice

Drain the cashews and put dry. Place in a blender with the other ingredients and whizz up until thick, smooth and a beautiful pink colour. Now spoon over the base of each muffin tin to reach almost the top. Return to the freezer for at least 4 hours.

For the decoration -

  • 1 tablespoon coconut oil

  • 1 tablespoon honey or maple syrup

  • 2 tablespoons cacao powder

  • 6 raspberries, to decorate

  • Dried rose petals (optional)

When you’re ready to serve the mini cheesecakes, remove the muffin tray from the freezer (give them about 5 minutes to thaw out slightly). Meanwhile gently melt the coconut oil and honey or syrup in a small pan, then whisk in the cacao powder so you have a glossy sauce. Now drizzle over each cheesecake (it will set quickly!), place a raspberry on top of each then scatter over dried rose petals. Now tuck in!

Keep any extras in the freezer for up to 2 months. Pop out from the freezer whenever!

 
rocky-3

Rocky Road Chocolate Bars

This recipe was created by health-food blogger and resident recipe developer, Pamela. Chocolate is one of those things everyone of all ages craves. So why not make your own healthier version? This one is more of a rocky road, packed with dried fruit and nuts for extra crunch, sweetness and energy. Along with a homemade ‘biscuit’ broken up into pieces, this is sure to satisfy a sweet tooth for after school cravings! Ingredients (makes 8 bars): For the biscuit -
  • ½ cup oats
  • ½ cup ground almonds
  • ¼ cup dates, soaked in boiling water for 10 minutes
  • ¼ cup Fragata Black Olives, rinsed and drained
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
For the raw chocolate fudge -
  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 3 tablespoons almond or cashew butter
  • 6 tablespoons cocoa or cacao powder
For the other rocky road parts -
  • ½ cup dried fruit - use sultanas, chopped apricots, cherries, blueberries, cranberries…
  • More nuts if you wish
Get making!
  1. First make the biscuit: Place everything in a blender and whizz up until smooth and the mixture comes together. Press into a silicone loaf tin and bake for about 15 minutes, until crispy and golden. Leave to cool completely, then break up into very small chunks.
  2. Now make the chocolate: Gently melt the coconut oil, maple syrup and nut butter in a small pan. Remove from the heat then whisk in the cacao powder to form a slightly thick chocolate sauce.
  3. Scatter over some of the broken up biscuit pieces, your dried fruit and nuts in the bottom of a lined loaf tin. Pour over the ¾ of the chocolate mixture to cover. Sprinkle over the remaining biscuit, fruits and nuts then spoon over the remaining chocolate.
  4. Freeze for at least 4 hours.
  5. When you’re ready to serve, remove from the freezer 10 minutes beforehand (or keep in the fridge for 20 minutes) then slice up into bars.
muff-1

Chocolate Butterfly Muffins

This recipe was created by health-food blogger and resident recipe developer, Pamela. Butterfly muffins are synonymous with kid’s parties and make a fun way to finish off a meal. By baking your own buns (yes, with olives in them!!) you can control what goes into them while still making them deliciously tasty, so give this recipe a go - it’s sure to be a hit with younger ones and would go great in a packed lunch box! Ingredients (makes 6): For the cupcakes -
  • 1 cup gluten-free flour
  • ½ cup oat flour
  • ⅓ cup coconut sugar or brown sugar
  • 1 teaspoon baking powder
  • ½ cup unsweetened apple puree
  • ½ cup dates, soaked in boiling water for 10 minutes
  • ¼ cup Fragata Black Olives, rinsed and drained
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 4 tablespoons cacao or cocoa powder
  • 2-3 tablespoons milk
For the frosting -
  • ¼ cup margarine (dairy-free if needed) or butter
  • 2 tablespoons cacao or cocoa powder
  • ¼ cup icing sugar (try zero icing sugar to keep sugar content down)
Get baking!
  1. Preheat the oven to 180 degrees C and lightly grease 6 muffin or cupcake tins.
  2. Mix together the flours, coconut/brown sugar and baking powder in a large bowl.
  3. Place the apple puree, drained dates and olives, egg and vanilla extract in a blender and whizz up until quite thick and smooth. Set aside.
  4. Gently heat the coconut oil and maple syrup in a small pan until melted, then remove and whisk in the cacao or cocoa powder until smooth and glossy.
  5. Pour the blended olive and date mixture into the dry ingredients along with the chocolate sauce and milk and gently fold in to form a smooth chocolate batter.
  6. Divide this mixture between the muffin tins to each the top. Bake for about 15-20 minutes, until risen and cooked through - they will still be a little soft. Leave to cool.
  7. Meanwhile beat together the frosting ingredients until thick and smooth and keep in the fridge until needed.
  8. Once cooled, gently cut out and scoop the middle of each muffin, being careful to keep it intact. Slice each in half for the butterfly wings.
  9. Spoon some of the frosting into each cavity to fill to the top, then arrange the cut out ‘wings’ on top. Repeat for each - then enjoy!
Keep remaining muffins in the fridge in an airtight container for up to 3 days.
donuts-3

Salted Chocolate Donuts

This recipe was created by health-food blogger and resident recipe developer, Pamela. A chocolate donut recipe...On the Fragata website, using black olives. That’s right! Blended together with sweet potato and dates, they form the base of these incredibly delicious and rich chocolatey donuts with the ideal balance of saltiness. Make as a treat or snack when sugar cravings hit, they’d go down well with younger ones too without all the added sugars! Makes: 6 Ingredients:
  • 1 cup cooked sweet potato chunks
  • ½ cup dates or prunes), soaked in hot water for 30 minutes
  • 2 tablespoons Fragata Black Olives, drained
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 4 tablespoons cacao or cocoa powder
  • 1 + 1/2 cups gluten-free flour
  • 1 teaspoon baking powder
  • ⅓ cup coconut sugar or brown sugar
  • Pinch of sea salt
For the frosting -
  • 50g dark salted chocolate, broken up into pieces
  • 2 tablespoons coconut oil
  • 4 tablespoons cacao nibs, to decorate
Get baking!
  1. Preheat the oven to 180 degrees C and lightly grease a tin with 6 donut molds.
  2. Place the cooked sweet potato chunks, drained dates or prunes and olives plus the eggs and vanilla in a blender and whizz up until smooth.
  3. Gently melt the coconut oil with the maple syrup in a small pan, then remove from the heat and whisk in the cacao or cocoa powder to create a smooth sauce.
  4. Mix together the flour, baking powder, sugar and sea salt in a bowl. Pour in the chocolate sauce and blended olive mixture and fold in to create a batter.
  5. Spoon this into the donut molds to reach the top of each and smooth out. Bake for about 20 minutes until risen and cooked through, then leave to cool.
  6. Make the frosting: melt the chocolate and coconut oil in a bowl over boiling water, then spoon over each donut to just about cover. Sprinkle each with cacao nibs, then leave to set for about 30 minutes. Now enjoy!
 
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Chocolate, Orange & Chestnut Tartlets

This recipe was created by health-food blogger and resident recipe developer, Pamela. These gorgeous, no bake tartlets are ideal to serve as an after dinner treat to get in the festive mood! The separate parts can be made in advance and thrown together at the last minute and come together to form a delicious combination of flavours. Enjoy! Makes: 4 Ingredients: For the tartlet cases -
  • 1 cup dates, soaked in hot water for 10 minutes
  • 3 tablespoons Fragata Black Olives, drained
  • 1 cup walnuts
  • 4 tablespoons desiccated coconut
  • 2 tablespoons coconut oil
  • 2 tablespoons date nectar or maple syrup
  • Finely grated zest of 1 orange
For the chestnut cream -
  • 1 x 350g pack silken tofu
  • 100g cooked chestnuts
  • 2 tablespoons tahini
  • 1 teaspoon ground cinnamon
  • 2 tablespoons date nectar or maple syrup
  • ½ teaspoon vanilla extract
To decorate - Dried cranberries, cacao nibs and flaked almonds Get making!
  1. First make the tartlet cases: Place the drained dates and olives, walnuts, desiccated coconut, coconut oil and date nectar/maple syrup in a food processor or high-power blender and whizz up until broken down and the mixture sticks together.
  2. Stir in the orange zest then bring the mixture together into one big ball.
  3. Divide between 4 and press into 4 individual tartlet cases, making sure the base and sides are evenly covered.
  4. Place in the fridge for at least 1 hour to firm up and chill.
  5. Now make the chestnut cream: Place the silken tofu, cooked chestnuts, tahini, cinnamon, date nectar/maple syrup and vanilla in a blender and whizz up until thick and smooth. Keep in an airtight container or jar in the fridge for at least 1 hour to firm.
  6. When you’re ready to serve, carefully remove the tartlet cases from the tin and place on a plate. Spoon some of the chestnut cream into your tartlet case to fill, then sprinkle over your choice of decoration. Now serve!
Make ahead: You can keep the tartlet cases and chestnut cream in the fridge separately and made up to 3 days in advance. Serve straight away once you have arranged them.
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Healthy Christmas Pudding with Spiced Cream Sauce

Fans of the traditional Christmas Pudding should give this healthy recipe a go using Fragata’s black olives - they add a wonderful saltiness alongside the sweetness of the dried fruits and festive flavours. Moist, packed with flavour and with a spiced cream sauce on the side, try this twist on the festive dessert, it’s guaranteed to be a winner! Serves: 4 Ingredients: For the pudding -
  • 1 cup Medjool dates, soaked in hot water for 10 minutes
  • 1 cup cooked pumpkin or butternut squash
  • 3 tablespoons oil
  • Zest and juice of 1 orange
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons maple syrup or honey
  • 2 tablespoons tahini or almond butter
  • 3 tablespoons Fragata Black Olives, drained
  • 1 cup ground almonds
  • ½ cup plain flour (can be gluten-free)
  • ½ cup rolled oats
  • 1 teaspoon baking powder
  • 3 tablespoons coconut or brown sugar
  • 1 teaspoon mixed spice
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Large pinch of salt
  • 1 cup mixed dried fruit
  • 1 cup walnut pieces
For the spiced ‘cream’ sauce -
  • 2 cups almond milk
  • 4 tablespoons coconut or brown sugar
  • ½ teaspoon mixed spice
  • 2 tablespoons brandy - optional
  • ½ teaspoon vanilla extract
  • 1 heaped tablespoon cornflour
Method:
  1. Preheat the oven to 170 degrees C and grease 4 x 200ml mini pudding tins well. Place in a deep baking/roasting tin.
  2. First pit the soaked dates and place in a food processor with the cooked pumpkin/squash, oil, orange juice, eggs, vanilla, syrup/honey and olives. Whizz up for a good minute until smooth.
  3. Now add in the almonds, flour, oats, baking powder, sugar and spices. Blend again for another 30 seconds.
  4. Stir in the dried fruit, nuts and orange zest and stir until combined. Divide the mixture between the pudding tins and spoon into each, reaching the top.
  5. Pour boiling water to reach halfway up the tins. Cover the whole thing with tin foil and seal to make sure no steam escapes while baking.
  6. Bake for about 1 hour and 15 minutes, until the puddings are golden and firm. Carefully remove the foil and the tins from the baking tray. Run a knife around each pudding to release then top out into bowls.
  7. Now make the sauce: Place the milk, sugar, brandy (if using) and vanilla in a small pan and bring to just the boil then simmer. Whisk the cornflour in a cup with a little water to form a paste and pour in, whisking constantly as the sauce thickens.
  8. Pour over some of the sauce over each pudding. Now enjoy steaming hot!
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Secretly Healthy Vegan Brownies

This recipe was created by health-food blogger and resident recipe developer, Pamela. Brownies and healthy don’t usually belong in the same sentence; but with this recipe, you’d never guess this could be possible! Delicious, gooey vegan brownies made from secretly healthy ingredients (including Fragata Black Olives to add a touch of saltiness) and a sneaky addition of courgette, these really are the ideal January treat when you may still crave something sweet and chocolatey, but you are still conscious of keeping your eating habits on track. Ingredients:
  • 1 x 400g tin black beans, drained
  • ¼ cup Fragata black olives, drained
  • ½ cup dates, soaked in hot water for 10 minutes
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 4 tablespoons cacao or cocoa powder
  • 1 cup buckwheat or gluten-free flour
  • 2 tablespoons flaxseeds
  • 1 courgette, grated
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • teaspoon instant coffee, dissolved in 1 tablespoon boiling water (allow to cool a little)
  • ½ cup hazelnuts, chopped
Get baking!
  1. Preheat the oven to 180 degrees C and grease and line a rectangular baking tin.
  2. Drain the dates then tip into a food processor or high-powered blender along with the drained beans, black olives, vanilla extract and almond milk. Whizz until very smooth and thick.
  3. Gently melt the coconut oil and maple syrup, then remove from the heat and whisk in the cacao/cocoa powder until you have a smooth glossy sauce.
  4. Stir together the flour, flaxseeds, grated courgette, baking powder, bicarb of soda and cinnamon. Pour in the blended date mixture and the chocolate sauce, along with the coffee. Mix well to form a thick batter, then gradually stir in the walnuts.
  5. Spoon into your prepared tin and bake for about 25 minutes, until risen and cooked through but still a little soft.
  6. Leave in the tin to cool completely, then cut into bars, drizzle with melted dark/vegan chocolate and enjoy!
Keep any remaining brownies in the fridge in an airtight container for up to 4 days.
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Chocolate & Orange Torte

This recipe was created by health-food blogger and resident recipe developer, Pamela. A rich, decadent and heavenly dessert for all chocolate lovers, this torte would make a wonderful Valentine’s Day treat. With a nutty base, delicious thick caramel topped with an orange-infused chocolate ganache, this is simply irresistible! Serves: 8-10 Ingredients: For the base -
  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup dates
  • ½ cup Fragata Black Olives, drained
For the filling -
  • 1 cup dates, soaked in hot water for 10 minutes
  • ½ teaspoon vanilla extract
  • 1 tablespoon chia seeds
  • Pinch of sea salt
For the chocolate ganache -
  • 3 tablespoons coconut oil
  • 1 tablespoon tahini
  • 4 tablespoons maple syrup
  • 6 tablespoons cacao powder
  • Zest and juice of 2 oranges
Get making!
  1. First make the crust: Place the dates, nuts and drained olives in a food processor and blend well until the mixture comes together. Press this into the base and up the sides of a loose-bottomed flan/tart tin and place in the freezer.
  2. Next make the caramel: Drain the dates but keep the water. Place in a food processor along with 2 tablespoons of the water and vanilla. Whizz up until smooth, then add 2 more tablespoons of water, chia seeds and salt. Blend again until smooth.
  3. Spread this over the base to cover and form a generous layer then return back to the freezer.
  4. To make the chocolate ganache: Gently melt the coconut oil, tahini and maple syrup, then remove from the heat. Keep the orange zest to the side but whisk in the orange juice and cacao until smooth.
  5. Pour this over the caramel to cover and form a generous layer. Return to the freezer for at least 2 hours to set.
  6. When you’re ready to serve, remove the tin from the freezer 10 minutes beforehand. Scatter the orange zest around the sides of the tart, then gently push out the tin. Place on a serving board and cut into slices. Now serve and enjoy!
Keep any remaining slices in the freezer for up to 1 month.