Anchovy filled olives marinated with lemon, garlic and parsley

Fragata Filled Olives

If you love Mediterranean flavours, you won’t want to miss these marinated olives, incorporating anchovy, lemon, garlic and parsley (and, of course, olives). Marinated olives are a real Mediterranean favourite. And it’s such a simple way to incorporate even more Mediterranean flavours and add a whole different dimension to your favourite olives. You’ll find olives marinating in most Mediterranean kitchens, from Spain to Italy and beyond. This one features anchovy, another popular ingredient right across the region. Although fish is often mentioned for those looking to follow a Mediterranean diet, anchovies are easily overlooked. Yet these small powerful delights are rich in omega-3s and vitamin B. Of course, they’re totally delicious too! Although their intense fishy and salty flavours are best carefully balanced with other aromas. Our plump Manzanilla olives offer the perfect complement to anchovy. This recipe uses Fragata Stoneless Manzanilla Olives filled with Anchovy (we do have a reduced salt version available too). It gives you the perfect firm olive bite before releasing the unmistakable anchovy aromas. Fish and lemon are, of course, a classic combination. Olives also work well with citrus flavours, so adding lemon is simply dreamy. The same goes for the fresh parsley, chopped as roughly as you dare and scattered throughout. Garlic (another Mediterranean flavour that goes beautifully with olives) adds a further dimension to this flavourful dish. One of the greatest things about olives (marinated or not!) is their versatility. These are simple enough to enjoy every day but impressive enough to serve up to guests. You might offer them as an appetiser or pop them on a Mediterranean-style platter. Or you might just choose to keep them all to yourself! After all, they make a wonderful snack at any time of the day.


  • 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.