In collaboration with Fragata.
Sicilian Grilled Olives are mixed with a few simple ingredients and then cooked so that they are served warm. They make a lovely appetiser or antipasti and something a little different to serve at your upcoming summer BBQ’s.
Now, I’m sure nobody can deny that they have been loving the recent spell of sunshine in the UK over the past week or so. It’s been so beautiful outside and it’s felt amazing to make use of the garden and sit out and eat family lunches and dinners out there. My neighbours have been going mad for their BBQ’s, although sadly we haven’t got round to firing ours up yet, it’s still early days and I’m sure our summer in the UK isn’t over yet (she says with fingers firmly crossed!)
Olives are an easy and fuss-free appetiser to serve at any gathering and this recipe I thought that it would be nice to serve them with a twist. I’ve posted a lot of marinated olive recipes recently, like my Spanish Marinated Olives With Manchego Cheese, Italian Inspired Pitted Black Olives, and Chorizo & Garlic Marinated Olives, but this time fancied doing something different in keeping with BBQ season.
Fragata has a wonderful mix of different filled olives that make creating dishes for gatherings so simple. In this recipe, I mixed together their garlic and anchovy filled manzanilla olives with lemon zest and juice, cracked, black pepper, oregano and a drizzle of oil and grilled them in the oven to really intensify those beautiful Mediterranean flavours. Obviously grilling them in the oven was to replicate cooking them wrapped in some foil on the BBQ, but it works the same and the results are just as good. I only ever have olives warm when they are cooked in something, so actually eating the whole olives warm like this really brings out their flavour and was a lovely treat.
Sicilian Grilled Olives are mixed with a few simple ingredients and then cooked so that they are served warm. They make a lovely appetiser or antipasti and something a little different to serve at your upcoming summer BBQ’s.
- 75 g Fragata Manzanilla Olives Filled With Garlic (brine drained)
- 75 g Fragata Manzanilla Olives Filled With Anchovy (brine drained)
- 2 tbsp Dried oregano or mixed herbs
- 1 zest and juice of a lemon
- Sprinkle of cracked black pepper
- 2 tbsp Olive oil
- A drizzle of Fragata Extra Virgin Olive Oil
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Preheat the grill to a medium setting and line a non-stick tray with parchment paper.
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Mix all of the ingredients together except for the Fragata Extra Virgin Olive Oil.
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Put the olives under the grill for 8-10 minutes, keeping an eye on them so that they don't burn. You will need to turn them during the cooking process to make sure they are evenly cooked.
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Once the olives begin to soften and turn brown they are cooked.
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Pour into a serving bowl and drizzle with a little extra virgin olive oil before serving.
Alternatively, you can cook the olives on the BBQ wrapped in some foil.
For more details on Fragata and their olives, please visit their Facebook and Instagram pages.
If you do make my Italian Inspired Black Pitted Olives I’d love it if you could share the love on social media tagging @celery_cupcakes or using the hashtag #celeryandcupcakes, so I can see your recreations.
*This post was commissioned by Fragata, but all opinions are my own. Thank you for supporting the brands that allow me to do what I love, bringing you wellness content and recipes to help you find your version of balance.
Never served them warm, love this idea. I bought a tin of these very olives, the anchovy stuffed ones, at work recently for a snack. Most of my colleagues wouldn’t even try them (yay more for me) though the one who did really loved them too. Such a great store cupboard treat.
We had grilled olives when we were in Rome and they were so good! Such a nice texture!
Always on the lookout for new and interesting appetizers (because one could survive on appetizers alone 🙂 Anyway, these olives look fantastic and are perfect for summer.
I’ve never seen grilled olives, but I love them warm. I would love to try to make these now that grilling weather and summer parties are upon us!!
I don’t think I’ve ever really done anything special with olives so I’m excited to try this recipe. If I were making these for dinner, do you have any good recommendations on what protein or other sides would pair well? 🙂
Oh now these sound like interesting olives. They really seem to be such a versatile ingredient to work with and make such a great side dish for people.
Grilled olives, what a fantastic idea! These would make an excellent side next time we BBQ. Can’t wait to try it!
My three year old daughter loves olives. We’ll have to give it a try grilling them.
I love warm olives, I’m not really a fan when they are cold but warming them does seem to make a big difference
Warm olives with garlic would be our favourite! We dont mind them cold but they do taste better at room temp x My mummy likes munching on them with white wine x
I don’t usually buy the olives stuffed with anchovies however I will try this – grilled I might like them!
My dad absolutely loves these but I can just never get into the taste of olives x
These look like they would be such a delicious appetizer! I’m definitely going to have to try them
They really would be a fab appetiser!
Im that person who reaches for the olives instead of the crisps so these are right up my street 🙂
I really don’t like olives, but so many of my friends do so it’s still nice to know how to make them taste even better for them!
Thanks for this recipe!
Debs @ https://tiger-mint.com
Great idea to serve them warm – its always the cold, slimy feel that has put me off olives so maybe worth giving these a second try.
My mouth just watered looking at the grilled olives! I have never had grilled olives before and I really love the idea of serving them warm.
The garlic and anchovy drained olives look yum!
What a great idea. I only got into olives last year but I have to admit I love them now. Must try this.
This is a lovely alternative way to try them!