Olives Marinated with Garlic, Feta and Spicy Garlic


  • 1 cup Fragata Stoneless Halkidiki and Kalamata Olives with Rosemary (including the oil from the jar)
  • 1 cup Fragata Stoneless Hojiblanca Olives Seasoned with Sea Salt
  • Generous pinch of chilli flakes
  • 40g feta cheese- cubed
  • Handful Pomegranate seeds
  • Sea salt and black pepper to taste


  1. In a bowl, combine the olives and chilli with the olive oil from the jar.
  2. Add a generous seasoning of sea salt and pepper.
  3. Mix everything and leave this in the fridge for a couple of hours or overnight.
  4. Stir through the feta cheese and pomegranate seeds before serving.