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Pitted olives with rosemary and mixed peppers are a wonderful addition to any mezze style lunch or dinner that you may be throwing. Serve with some rustic crusty bread, chargrilled vegetables, hummus or anything else that your belly desires, and you have the perfect quick and easy platter to serve up to any guests that looks like you went to a lot of effort when really it was ready in a flash.
If you didn’t know by now, I love my olives and if you have yet to catch any of my previous olive recipes some of my favourites are my , and my .
Pitted Olives With Rosemary & Mixed Peppers are a delicious way to jazz up your jar of olives that makes a tasty savoury snack.
- 290g Fragata Pitted Green Olives (drained)
- 100g Fragata Peppers (drained and thinly sliced)
- 3 Fragata hot peppers (finely sliced)
- 8 Fragata 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.
Spanish olives are my favourite for their wonderful flavour and produces a wide range of Spanish olives as well as many other authentic Mediterranean ingredients. The hot peppers add a lovely kick and can be used on lots of other things like pizzas, salads, or even in place of jalapenos for a Mexican fusion dish.
When I have a mezze style lunch it always feels like such a luxury, something that I can take my time over rather than rushing. These olives are so effortless to make, but they are packed full of flavour by simply mixing them with the simplest of ingredients, which is how I love to cook.