1 pack Fragata Olives with sea salt 3 Tsp olive oil
150g Fragata Olives filled with Chorizo 150g Fragata Olives filled with Piquillo peppers
Pinch salt and pepper
1/4 tsp fennel seeds, crushed
1/4 tsp coriander seeds, crushed
1/4 tsp smoked paprika
Pinch chilli flakes 1/4 tsp dried rosemary
1/4 tsp dried thyme
Heat a tsp of oil in a frying pan and add in the smoked paprika and chilli flakes.
Pour in the chorizo filled olives and sauté these over medium heat until fragrant and nicely warmed through.
Repeat this process with the fennel and coriander for the piquillo peppers and then the rosemary and thyme for the olives with sea salt.
Layer all of your olives onto a platter and pair with some of your favourite cheese and crackers. Season with a pinch of salt and pepper and enjoy!