Mediterranean Fragata Olive Sharing Platter

Fragata Marinated OlivesFragata Stoneless Olives

The best things are even better shared, and it’s certainly true for this Fragata olive sharing platter. Serve roasted veggies, homemade hummus and olives and let everyone dig in, for a seriously tasty meal. The Mediterranean Diet is recognised as the best diet in the world (by people who really know about this stuff). One of the reasons it’s considered so healthy is HOW it’s enjoyed. Meals are on occasion, where friends and families come together and take their time to connect over delicious dishes. Sharing is good for you, and sharing this platter ensures everyone shares a good time. Homemade hummus is surprisingly simple to make - and tastes divine. The aubergine and cherry tomatoes are roasted to bring out every sweet flavour. Whilst the shredded red cabbage adds a crunchy texture and is packed with vitamins and nutrients. When it comes to the olives, it’s about using a selection of your favourite Fragata flavours. Choosing marinated olives is a simple way to create additional tastes and to delight every guest. (Of course, you might marinate your own or choose to include filled olives too.) Once you’ve chosen all your elements, it’s time to pick the perfect plate. You need something large enough to spread everything across, and with a style that sets off your display to perfection. Assemble your platter carefully, and finally drizzle with olive oil and sprinkle with chilli flakes to unite all the elements. Then it’s time to show off your creation, tuck in, and share your Mediterranean moment.


  • 1 can chickpeas - drained and rinsed
  • Tbsp light tahini
  • Juice from half a lemon
  • 1 tbsp olive oil
  • 1 small clove garlic
  • Water - as needed
  • Sea salt and pepper to taste
  • 1 x 120g pouch of Fragata marinated stoneless olives with garlic and thyme
  • 1 whole aubergine
  • Tbsp olive oil
  • Salt and pepper
  • 100g shredded red cabbage (or other veg of choice)
  • 100g cherry tomatoes
  • 1x 120g pouch of Fragata marinated stoneless olives with sea salt
  • 1 x 120g pouch of Fragata marinated stoneless olives with garlic and thyme
  • Olive oil and chilli flakes for serving


  1. Preheat your oven to 190c and slice the aubergine into chunks. Place these onto a baking sheet and drizzle with the olive oil and salt and pepper. Massage this into the aubergine, then pop this into the oven to roast for around 35 minutes. You want the aubergine to be lovely and crisp, but nice a soft on the inside.
  2. Whilst your aubergine is roasting, slice the cherry tomatoes into halves and drizzle with a little olive oil and some sea salt. Roast these in the oven for around 15 minutes.
  3. For the hummus, in a food processor, combine the Fragata olives, chickpeas, tahini, lemon juice, garlic salt and pepper. Blend until smooth and creamy, adding a little water whilst blending until you reach your desired consistency. Adjust any seasonings to taste.
  4. To assemble your platter, spread the hummus, then layer the Fragata olives and veggies around the plate. Add a drizzle of olive oil and chilli flakes to garnish before serving.

Recipe by Charleys Health