- 290g Fragata Stoneless Hojiblanca Green Olives (drained)
- 100g Fragata Peppers Pimento Piquillo (drained and thinly sliced)
- 3 Fragata Hot Peppers Guindillas (finely sliced)
- 8 garlic cloves
- 2 sprigs of fresh rosemary
- 250ml good quality olive oil
- In a large bowl, mix together all of the ingredients until evenly distributed.
- Pour over the olive oil, ensuring that everything is well coated.
- Store in an airtight preserving jar and keep in the fridge until required.
Recipe by Celery and Cupcakes