Chorizo and Tomato Marinated Olives


  • 150g Fragata Stoneless Manzanilla Olives filled with chorizo
  • 1/2 red onion sliced
  • 12 cherry tomatoes halved
  • lemon peel slivers from 1 lemon
  • 1 tbsp fresh rosemary chopped
  • 2 tbsp fresh thyme chopped
  • 100ml extra virgin olive oil
  • 25ml white wine vinegar


  1. In a bowl, mix all the ingredients together and pour over the vinegar and oil.
  2. Transfer to an airtight glass jar and store in the fridge until needed.
  3. Eat and enjoy!