Chorizo Filled Olive Marinade Platter


  • Marinade: Handful Fragata Stoneless Manzanilla Olives Filled with Chorizo (diced)
  • Sea salt and pepper to taste
  • 2 tbsp balsamic vinegar
  • Dash of smoked paprika
  • 3 tbsp extra virgin olive oil
  • 1 tbsp agave/brown rice syrup
  • 3 tbsp water
  • Platter: 450g baby potatoes
  • Rest of the Olives
  • Handful of cherry tomatoes
  • Crackers of choice
  • Hummus
  • 1/2 avocado (sliced)


  1. Preheat your oven to 180c.
  2. To make the marinade, in a jar, combine the olive oil, balsamic, olives, salt, vinegar, syrup and paprika. Place a lid on the jar and shake to combine all of the ingredients.
  3. Slice the potatoes into halves and place these onto a baking sheet. Drizzle over a couple of tbsp of the marinade and toss to ensure that they’re all evenly coated.
  4. Pop these into the oven to roast for 30 minutes, or until crisp and golden.
  5. Assemble your platter and add the potatoes once cooked. Drizzle over a little extra marinade and serve.