Green olives marinated with almond, mint, pomegranate molasses

Fragata Stoneless Olives


  • 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