Stoneless Olives with Rosemary and Mixed Peppers


  • 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


  1. In a large bowl, mix together all of the ingredients until evenly distributed.
  2. Pour over the olive oil, ensuring that everything is well coated.
  3. Store in an airtight preserving jar and keep in the fridge until required.