Mediterranean Pickled Olives

Fragata Pimiento Piquillo PeppersFragata Stoneless Olivesstoneless hojiblanca olives

Pickled to perfection, these olives take a week to prepare, but they're worth the wait for their delicious flavour!


  • 200g Fragata Stoneless Hojiblanca black olives
  • 200g Fragata Stoneless Hojiblanca green olives
  • 4 Fragata Peppers Pimiento Piquillo sliced
  • 8 garlic cloves
  • Rind of one lemon sliced
  • Handful of fresh thyme
  • 1.5 litres water
  • 4 tbsp salt
  • 300ml olive oil
  • 400ml white wine vinegar


  1. Make a pickling liqueur by stirring together the water and salt. Add in the olives and leave them to soak for a week, changing the water every day.
  2. Drain the olives and add to a large bowl. Stir in the garlic, roasted red peppers, thyme, and lemon. Pour over the vinegar and oil.
  3. Transfer to sterile jars and store in the fridge.