Fragata black olives marinated with feta cheese, red onion, capers and cherry tomatoes

Fragata Marinated Olives

Marinating olives is popular in the Mediterranean, and this recipe is simply bursting with flavours from around the region. You never knew snack time could taste so good! In almost every Mediterranean kitchen, olives are marinated to create delicious snacks that pair your favourite olives with your favourite flavours. Simply make one large batch and you can keep marinated olives in the fridge for up to two weeks (although they won’t necessarily last that long!) Of course, Fragata Black Olives Marinated with Olive Oil and Sea Salt already taste wonderful on their own. But sometimes you want to add complimentary flavours too. Here, they’re marinated with other classic Mediterranean ingredients. Red onions are packed with a flavour that’s softer and just a touch sweeter than that of brown ones. Cherry tomatoes add sweet juiciness and vibrant colour. Whilst capers are a go-to Mediterranean staple that adds bursts of intense flavour and brings out the aromas of everything else. FInally there’s feta. Crumble this tasty Greek cheese into the mixture to give that unmistakable tangy aroma and wonderful texture. You can serve these up with tapas or on a mezze-style platter, or simply enjoy them on their own. (They make a great evening snack, especially when accompanied by a glass of Spanish wine.) If you enjoy a late morning or afternoon snack to lift your energy levels, these make a brilliant savoury alternative too. They also taste incredible with the delicate crunch of warm toasted bread.


  • 1 pack Fragata Marinated Stoneless Olives with Olive Oil and Sea Salt
  • 10 cherry tomatoes (halved)
  • 50 g feta cheese
  • ½ red onion (thinly chopped)
  • 1 tbsp Fragata capers Capote (rinsed)
  • 50 ml good quality extra virgin olive oil


  1. Put olives, capers, cherry tomatoes and onion in a bowl and mix well
  2. Crumble the feta cheese on top and mix again
  3. Pour over the oil, stir and refrigerate
  4. Serve with toasted bread