Sides

Professional 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.