Green olives marinated with almond, mint, pomegranate molasses

Fragata Stoneless Olives

Creating your own marinades is such a simple way to add an extra dimension to your olives. It’s something you’ll find happening in many Mediterranean kitchens, and this easy recipe is a brilliant - and tasty - example. Classic marinades often use Mediterranean herbs, but this opts for a few traditional marinade ingredients - and some you might not expect too. Chilli and garlic are favourites in marinades, and both are used here. The olives take on these powerful flavours whilst retaining their own aromas too. Using pomegranate molasses (or balsamic vinegar) provides another string flavour that olives are up to enhancing. Mint and almonds may be a little more subtle, but adds new flavour dimensions that you may not have previously considered. The almonds give a delicate crunch too, offering an alternative texture to this tasty side. When it comes to serving it, you can get as creative (or simple) as you like. Marinated olives are, of course, a welcome addition to any sharing platter. But you could also enjoy them with a salad, in a sandwich, or even on the side of grilled chicken or fish.


  • 300g Fragata Stoneless Hojiblanca Green Olives
  • 3 tbsp pomegranate molasses (Replaceable with 2 tbsp balsamic vinegar)
  • 100 g salted almonds (roughly chopped)
  • 2 sprigs of fresh mint
  • 2 garlic cloves (peeled)
  • 100 ml good quality extra virgin olive oil


  1. Remove the mint leaves from the stalks then chop them with the garlic
  2. Add to a big bowl with the olives, chopped almonds and pomegranate molasses
  3. Pour over the oil and stir well
  4. Transfer to a jar and refrigerate. Stir again before serving