Kalamata Olive & Pimiento Piquillo Pepper Salsa

Fragata Marinated OlivesFragata Pimiento Piquillo Peppers

Olives add an exceptional depth of flavour to a salsa. This one uses Fragata Kalamata Olives as well as the sweet smokiness of Fragata Pimiento Piquillo Peppers to create a flavourful accompaniment to a range of snacks, starters and main dishes. Salsa’s often associated with Mexican food, but it’s ideal for enjoying alongside all kinds of Mediterranean dishes too. Fish is an important part of the Mediterranean diet and this salsa is a dream served with the simple flavours of white fish. You could also serve it with tapas or on a Mezze platter. If you’re looking for more classically Mexican food, try dishing up this salsa with crunchy nachos or tacos. The flavours are a delight. Kalamata olives are a Greek staple, large with a smooth texture. Fragata marinates them with olive oil and traditional Greek herbs, so they’ve guaranteed to deliver impressive flavour. Soft piquillo peppers bring a different texture to the party in your mouth. They have an unmistakable flavour, with a subtle sweetness and smoked notes that you don’t find in a traditional red pepper. As in so many Mediterranean dishes, the herbs have a key role to play here. Let your palate decide how much of each is right for you. The same with the chilli - you want enough heat to bring out the flavours but not so much that it overpowers them. Start easy on the herbs and spices, then mix well, taste, and add more as necessary.


  • 1 Bag of Fragata marinated Kalamata Olives with garlic and rosemary
  • 2 Fragata Pimiento Piquillo Peppers
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped basil
  • Juice of half a lemon
  • Small garlic clove crushed
  • 1 small chilli finely chopped (or to taste)
  • 2 tbsp olive oil


  1. To make the salsa, simply combine all the ingredients together. Taste & adjust flavours according to your taste.
  2. To make the mashed white beans gently heat some olive oil, add a chopped garlic and zest of lemon. Add two tins of drained and rinsed cannellini beans, heat through. Crush to a chunky mash and season to taste.