Anchovy filled olives marinated with lemon , garlic and parsley


  • 300 g Fragata Stoneless Manzanilla olives filled with anchovy*
  • 1 lemon
  • 2 garlic cloves (peeled and sliced)
  • 2 tbsp fresh parsley (chopped)
  • 100 ml good quality extra virgin olive oil
  • *Replaceable with “Fragata Stoneless Manzanilla Olives Filled with Anchovy - Reduced Salt”


  1. Wash the lemon thoroughly, peel it and put it into a bowl with the olives, sliced garlic and chopped parsley.
  2. Pour over the extra virgin olive oil and stir well.
  3. Transfer to a jar and keep refrigerated.
  4. Stir again before serving.