Hot and Spicy Anchovy filled Olives


  • 300g Fragata Anchovy Filled Olives (drained)
  • 3 Fragata Hot Peppers Guindillas (drained and sliced)
  • 4 Fragata Peppers Pimiento Piquillo (sliced into ribbons)
  • 4 cloves of garlic (peeled and smashed)
  • 3 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 100ml good quality extra virgin olive oil
  • *Replace with 75g Fragata Stoneless Manzanilla Olives Filled with Anchovy - Reduced Salt (for a healthier alternative.)


  1. Remove the rosemary and thyme from the stalks, before mixing them in a large bowl with the rest of the ingredients (except the oil).
  2. Stir together well and then pour over the extra virgin olive and transfer to a large preserving jar.
  3. Keep refrigerated and use as needed. Enjoy!