Sun-dried tomatoes, lemon and thyme are a delicious way to marinate Fragata Manzanilla Olives. The combination of Fragata Olives filled with chorizo and Fragata Olives filled with garlic is the perfect mix!
150g Fragata Manzanilla Olives Filled With Chorizo (drained)
150g Fragata Manzanilla Olives Filled With Garlic (drained)
2 tbsp lemon rind
4 sprigs of fresh thyme (removed from the stalk)
8 sundried tomatoes (halved)
250ml extra virgin olive oil
In a large bowl, mix together all of the ingredients until evenly distributed.
Pour over the olive oil, mix together ensuring that everything is well coated with the oil.
Store in an airtight preserving jar and keep in the fridge until required or serve right away.