Easy Warming Winter Olives

Fragata Filled OlivesFragata Marinated OlivesFragata Olives

You don’t have to go to the Mediterranean to get warmed up. Fragata brings the Mediterranean to you - and these delicious warm olives bring you some gentle heat too. They’re the perfect winter break. If you always think of olives as a cold snack, it’s time to think again. Whip up this warming winter olives bowl and you’ll get the ultimate comfort on colder, darker days. Warming up the olives really elevates the flavour and creates a new taste sensation with old favourites. It’s also packed full of flavour from the herbs and spices. What’s not to love?! Using a variety of olives is always a quick way to add more interest on your plate. (If you only usually use one variety, why not try adding another alongside it?) This recipe uses Fragata Olives with sea salt, Fragata Olives filled with Piquillo pepper, and Fragata Olives filled with Chorizo. Each is matched with different herbs to provide the perfect complimentary flavours. If you want something vegetarian, leave the Chorizo filled olives out. However, you might want to add a little extra chilli to compensate for the spice. Wonderfully quick to prepare, this makes a brilliant snack on a dark winter’s night. Serve it with your favourite cheese and crackers - it could even make a light evening meal. If you’re having drinks parties or friends over, this can also be a simple yet impressive addition that is full of amazing flavours too.


  • 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


  1. Heat a tsp of oil in a frying pan and add in the smoked paprika and chilli flakes.
  2. Pour in the chorizo filled olives and sauté these over medium heat until fragrant and nicely warmed through.
  3. Repeat this process with the fennel and coriander for the piquillo peppers and then the rosemary and thyme for the olives with sea salt.
  4. 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!