Professional Starters


Pumpkin, feta and olive mini savoury muffins

What you’ll need...  250g pumpkin peeled  2 tblsps milk 50ml light olive oil 1 egg lightly beaten 150g self raising flour 1/2 tsp baking powder 75g feta cheese, crumbled 1 tblsps finely chopped Fragata pitted black olives 2 tblsps finely chopped fresh basil   Method: 
  1. Preheat the oven to 200°C
  2. Grease 2 mini muffin pans
  3. Cut pumpkin into 2cm pieces and place on a greased oven tray
  4. Cook in a hot oven 200C for about 25 mins or until browned and tender
  5. Transfer to a bowl add milk and mash until smooth
  6. Allow to cool then stir in the oil and egg
  7. Sift flour and baking powder into a large bowl, add pumpkin mixture, feta, olives and basil Stir until just combined, don’t over mix
  8. Cook in a moderately hot oven 190c for about 15 minutes or until browned
  9. Allow to cool for 5 minutes before turning out onto a wire rack Serve warm or cold

Roasted tomato salad with olives

What you’ll need...garlic-cloves 6 Fragata garlic cloves peeled and halved 24 asparagus spears A handful of chopped, pitted black Fragata olives 750g cherry tomatoes 1tbsp extra virgin olive oil Method... 1. Preheat oven to fan 180c/ conventional 200c/ gas 6. Spread the tomatoes out on a large baking tray and prick each one with a fork. Sprinkle with olive oil, sea salt and freshly ground black pepper and scatter the garlic cloves. Roast in the oven for 15 minutes. 2. Lay asparagus flat in a large frying pan over a medium heat. Splash with 3tbsp olive oil, sprinkle with sea salt and freshly ground black pepper. Roll the spears until they are hot and eventually coated with oil. 3. Remove the tomatoes from the oven and pour off the excess juice. Push tomatoes to one side of the tray and lay the asparagus next to them. Return to the oven and roast for a further 15 minutes. Sprinkle with the olives before serving them warm or at room temperature.
Sharing Platter

Sharing platter with Mediterranean olives

What you’ll need... 1 Jar (290g) Fragata pitted Halkidiki and Kalamata olives with sundried tomato, peppers and garlic Pack of tomatoes, on the vine Fragata Guindillas 1 Fragata garlic clove Loaf of crusty breadSpanish-Hot-Peppers-GuindillasHalkidiki and Kalamata olives with sundried tomato, peppers and garlic 4 Fragata Piri Piri Peppers Thyme 450ml olive oil (not virgin) Method… 1. Preheat the oven to 200C/400F, gas mark 6 2. Empty the jar of Halkidiki and Kalamata olives into a suitable dish, draining half of the oil 3. Cut a loaf of bread into slices and place onto a large serving board 4. Place 5 guindilla chillies onto the board Roasted garlic: 1. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact 2. Using a knife, cut off 1/2 inch of the top of cloves, exposing the individual cloves of garlic 3. Drizzle a couple of teaspoons of olive oil over the clove. Cover with aluminum foil 4. Bake for 30 minutes 5. Allow to cool for 10 minutes and serve.garlic-clovescutout-Piri-Piri-Hot-Peppers Piri piri and thyme olive oil: 1. Add whole Fragata piri piri peppers and thyme to the oil and heat for 3-4 minutes 2. Remove from the heat and leave to cool slightly 2. Carefully pour the oil into a sterilised, sealable glass bottle using a funnel. Seal the bottle. 3. Keep the bottle in a cool, dark place, shaking once per week. The chilli will become more intense the longer it is stored.

Goats cheese & olive tartlets

What you’ll need... cutout-pitted-black-olives 375g ready rolled puff pastry 1 egg, lightly beaten 2 x 200g/7oz packs crumbly goat's cheese Handful of Fragata Black Pitted Olives, sliced Chopped parsley to serve Method... 1. Heat oven to 200C/fan 180C/gas 6 2. Unwrap puff pastry and, using a 5cm cutter, cut out 20 rounds 3. Use a slightly smaller cutter to make a light dent in the pastry, creating a rim. Use a fork to make a few pricks in the centre of the pastry; this will stop it from rising, while letting the outer rim puff up 4. Place pastry discs on a baking sheet and brush all over with egg 5. Crumble goat's cheese in the centre of each tartlet and scatter the olives over the top (The tartlets can be made up to this point and kept for up to 2 days). 6. Cook for 15 -18 mins until pastry is puffed and golden brown 7. Sprinkle with parsley and serve.

Sour cream & caper mini jackets

What you’ll need... cutout-capers • 500g baby potatoes • 1tbsp sunflower oil • 50g soured cream • 1tbsp Fragata Capers finely chopped Method... 1. Heat oven to 200C/180C fan/gas 6 2. Prick the potatoes with a fork, rub with oil and season with sea salt 3. Place on a baking tray and bake for 50 mins - 1 hour 4. While potatoes are cooking, mix soured cream and Fragata Capers together in a bowl with lots of freshly ground pepper 5. Allow potatoes to cool for 10-15 mins, then cut a cross in each at the top, and pinch the base to open a little 6. Add a spoonful of the soured cream mix. Serve warm.
Pastry Heart

Green olive & sun-dried tomato heart tart

What you'll need...cutout-pitted-green-olivesgarlic-cloves 400g ready rolled puff pastry 225g sliced mozzarella 4 Fragata pitted green olives Sundried tomatoes 1 beaten egg Ripped fresh basil For the sauce: 2 tbsp sunflower oil 1/2 onion, peeled and finely chopped 2 Fragata garlic cloves, crushed 400g canned chopped tomatoes 2 tsp sugar Freshly ground salt and pepper Method: Preheat oven to 200 degrees/gas mark 6 Heat the oil in a pan, and fry the onion and garlic until softened Pour over the chopped tomatoes and sugar, and bring to the boil Reduce the temperature, season with salt and pepper and leave to cool Place pastry onto a flat surface and roll flat Cut into a heart shape with a knife, and place onto a slightly oiled baking tray Spread over the cooled sauce, leaving a 1cm rim around the outside of the pastry Top with mozzarella, olives and sundried tomatoes Brush egg over the exposed edge of the pastry Bake for around 10 minutes or until the pastry is crisp and golden Serve warm scattered with ripped basil leaves.

Homemade Pesto & Aubergine ‘Bruschetta’

This recipe was created by health-food blogger and resident recipe developer, Pamela.

If can’t eat wheat or fancy a light snack, lunch or starter option when it comes to bruschetta, this is the next best thing. Baked aubergine slices topped with fresh homemade pesto, sliced tomatoes and black olives is a simple but incredible flavour combination, so much so that you won’t miss the bread in this recipe! You can make the pesto dairy-free and vegan if you wish, or for a little more indulgence top with some feta or Goat’s cheese for a more substantial dish.

Ingredients (serves 1-2):

  • 1 large aubergine

  • A little olive oil

  • Dried oregano, salt and pepper

Preheat the oven to 180 degrees C. Slice the aubergine lengthways then place on a baking tray. Brush each slice with a little oil and sprinkle with the herbs and seasoning. Bake for about 15-20 minutes until softened. Leave to cool down (either serve them warm or chilled).

For the pesto:

  • 2 large handfuls of fresh spinach leaves

  • ½ cup fresh basil leaves

  • Juice of 1 lemon

  • 1 cup pine nuts

  • 2 tablespoons olive oil

  • 1 clove of garlic, crushed

  • 2 tablespoons nutritional yeast or Parmesan cheese

  • Pinch of cayenne pepper, black pepper and sea salt

Place everything in a blender or food processor and whizz up until you have a fairly smooth paste. Add a dash of water if too thick. Keep in an airtight container or kilner jar in the fridge until needed. (If you have any leftover, keep in the fridge for up to 2 weeks.)

To finish off:

  • Handful of cherry tomatoes, thinly sliced

  • Handful Fragata Black Olives, drained and sliced

  • Fresh basil leaves, to decorate

When you’re ready to eat, blot the aubergine slices to get rid of any excess moisture, place on a plate then spread each slice generously with the pesto. Top with the sliced cherry tomatoes and olives, add a couple more basil leaves on top - then tuck in!


Sun-dried Tomato & Black Olive Bites

This recipe was created by health-food blogger and resident recipe developer, Pamela.

Whether you’re a meat eater or not, these Mediterranean inspired baked bites are super easy to make, packed with flavourful black olives and protein, and are great to take on picnics. Serve as a snack, with salad or in place of meatballs with a tomato sauce and pasta - so versatile!

Ingredients (serves 2):

  • 1 x 400g can cannellini beans, drained

  • 4 tablespoons pine nuts

  • 4 tablespoons sun-dried tomatoes, chopped

  • 4 tablespoons Fragata Black Olives, drained

  • 2 tablespoons olive oil (or chilli oil)

  • A few fresh basil leaves, chopped

  • 1 teaspoon each of dried oregano, mixed herbs and paprika

  • Pinch of chilli powder or flakes

  • Black pepper

  • 2-3 tablespoons oat flour

  • 3 tablespoons Parmesan or nutritional yeast (vegan)

Get making!

1) Preheat the oven to 180 degrees C and lightly grease and line a baking sheet.

2) Place the drained cannellini beans in a blender along with the pine nuts, sun-dried tomatoes, olives and olive oil. Blend a few times to form a thick, almost smooth paste.

3) Scrape the mixture into a bowl and stir in the herbs, spices, seasoning, basil leaves and oat flour. Mix well so the mixture comes together.

4) Spoon the Parmesan/nutritional yeast on a plate. Divide the mixture into 6, roll into large balls then roll around to coat. Place on the baking tray and repeat.

5) Bake for about 15-20 minutes until golden and slightly crispy. Now serve on a plate with some spinach leaves and balsamic glaze.


Mushroom, Olive & Pine Nut Stuffed Squash

This recipe was created by health-food blogger and resident recipe developer, Pamela. Great to serve as a starter as we head into winter, these mini stuffed squash not only look visually appealing but are stuffed with a delicious mushroom, olive, pine nut and cranberry filling. An easy and healthy vegetarian/vegan option for any dinner table to kick off a meal with family or friends. Serves: 2 (or can easily be doubled) Ingredients:
    • 2 mini squash (choose gem or acorn)
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 1 clove garlic, crushed
    • 100g mushrooms, diced
    • ½ courgette, diced
    • 50g dried cranberries
    • 2 tablespoons rolled oats
    • 4 tablespoons Fragata Black Olives, drained and halved
    • 2 tablespoons pine nuts
    • Fresh sage, chopped
    • Salt and black pepper, to season
Get baking!
  1. Preheat the oven to 200C. Cut the tops off the squash and scoop out the seeds. Using 1 tablespoon of the oil, brush the cavities with a little oil inside and on top. Place on a baking tray and roast for about 20 minutes.
  2. Meanwhile heat the other tablespoon of oil in a small pan and add the onion and garlic. Cook gently for about 5 minutes. Add the mushrooms and courgette and continue cooking for 5 minutes.
  3. Stir in the cranberries, oats, olives, pine nuts, sage and seasoning and heat through.
  4. Remove your squash from the oven and stuff each with the filling to reach the top. Return to the oven for a further 10-15 minutes until golden, soft and cooked through. Now serve and enjoy!

Beetroot, Olive, Goat’s Cheese & Walnut Tartlets

This recipe was created by health-food blogger and resident recipe developer, Pamela. Serve these delicious and colourful tartlets as a starter or light lunch during the festive period. The combination of salty olives and goat’s cheese works a treat alongside the mellow beetroot and crunchy walnuts, encased in an egg mixture and pastry base. Serves: 4 Ingredients: For the tartlet pastry -
  • 1 cup plain flour (gluten-free if required)
  • ½ cup ground almonds
  • Pinch of salt and black pepper
  • ½ olive or rapeseed oil
  • ¼ cup water
For the filling -
  • 2 eggs
  • 100ml milk
  • Salt and black pepper, to taste
  • 2-3 small chunks cooked beetroot, chopped
  • 4 tablespoons Fragata Black Olives, drained and halved
  • 150g Goat’s Cheese, sliced
  • 2 tablespoons walnuts
  1. First make the pastry: Mix together the flour, ground almonds and salt and pepper in a bowl. Pour in the oil and water and use your hands to combine, forming a dough into a ball. Wrap in clingfilm and place in the fridge for about 30 minutes.
  2. Preheat the oven to 180 degrees and lightly grease 4 individual loose-bottomed tartlet tins. Divide your chilled dough into 4 and press into each tin to cover the bottom and go up the sides. Prick with a fork and bake for 10 minutes.
  3. Whisk together the eggs, milk, salt and pepper. Once the tartlets have baked a little, remove then arrange some beetroot chunks and olives in a single layer to cover the base of each. Pour a little of egg mixture in to reach just the top, then place lay some goat’s cheese on top.
  4. Return to the oven for about 15 minutes, until golden and set. Leave to cool then remove from the tins and scatter with walnut pieces. Enjoy warm or leave to cool and chill - serve with a green salad and drizzle with balsamic vinegar.

Chorizo & Tomato Marinated Olives

  • 150 g Fragata Stoneless Manzanilla Olives filled with chorizo
  • 1/2 red onion sliced
  • 12 cherry tomatoes halved
  • lemon peel slivers from 1 lemon
  • 1 tbsp fresh rosemary chopped
  • 2 tbsp fresh thyme chopped
  • 100 ml extra virgin olive oil
  • 25 ml white wine vinegar
  1. In a bowl, mix all the ingredients together and pour over the vinegar and oil.
  2. Transfer to an airtight glass jar and store in the fridge until needed.
  3. Eat and enjoy!

Mediterranean Pickled Olives

  • 200 g Fragata pitted black olives
  • 200 g Fragata pitted green olives
  • 4 Fragata roasted red peppers sliced
  • 8 Fragata garlic cloves
  • Rind of one lemon sliced
  • A handful of fresh thyme
  • 1.5 litres water
  • 4 tbsp salt
  • 300 ml olive oil
  • 400 ml white wine vinegar
  1. Make a pickling liqueur by stirring together the water and salt.  Add 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.