Delightful Recipes with Fragata Pitted Black Olives – Sweet and Smooth (440g)

Fragata Pitted Black Olives (440g) bring a luscious, mild sweetness and velvety texture to every dish. Whether you’re planning a casual snack, a show‑stopping appetizer, or a family‑style dinner, these olives will elevate your cooking with their signature smoothness. Here are three irresistible recipes to showcase Fragata’s Pitted Black Olives—perfect for home cooks of all skill levels!

1. Black Olive & Goat Cheese Crostini

Ingredients (serves 6)

• 1 baguette, sliced diagonally into 12 pieces
  

• 2 tbsp extra‑virgin olive oil
  

• 100g goat cheese, softened
  

• ⅔ cup Fragata Pitted Black Olives, roughly chopped
  

• 1 small garlic clove
  

• Fresh thyme leaves, for garnish
  
  

Method:

1. Toast the bread: Preheat oven to 200 °C. Brush baguette slices with olive oil and arrange on a baking sheet. Bake 6–8 minutes until golden.
   

2. Prep the garlic: Rub the warm toasts lightly with the cut side of the garlic clove.
   

3. Assemble: Spread each crostini with goat cheese, then top with a spoonful of chopped Fragata olives.
   

4. Garnish & serve: Sprinkle with fresh thyme leaves and serve immediately.
   

2. Mediterranean Black Olive Pasta

Ingredients (serves 4)

• 300g penne or fusilli pasta
  

• 3 tbsp olive oil
  

• 2 cloves garlic, thinly sliced
  

• 1 small red chili, deseeded and chopped (optional)
  

• 1 cup Fragata Pitted Black Olives, halved
  

• 1 cup cherry tomatoes, halved
  

• 2 tbsp capers, rinsed
  

• Handful fresh basil leaves, torn
  

• Freshly grated Parmesan, to finish
  
  

Method:

1. Cook pasta: In salted boiling water, cook pasta until al dente. Reserve ½ cup pasta water, then drain.
   

2. Flavor base: In a large pan over medium heat, warm olive oil. Sauté garlic (and chili, if using) until fragrant but not browned.
   

3. Build the sauce: Add Fragata olives, cherry tomatoes, and capers. Cook 3–4 minutes until tomatoes start to soften.
   

4. Toss together: Add drained pasta to the pan along with reserved pasta water. Stir until the sauce coats the pasta. Remove from heat and fold in basil.
   

5. Plate & top: Divide among plates and finish with a generous grating of Parmesan.

3. Sweet & Smooth Black Olive Tapenade

Ingredients (yields ~1 cup)

• 1 cup Fragata Pitted Black Olives, drained
  

• 1 small shallot, roughly chopped
  

• 1 garlic clove
  

• 1 tbsp capers
  

• 2 tbsp extra‑virgin olive oil
  

• 1 tsp fresh lemon juice
  

• Freshly ground black pepper
  
  

Method:

1. Blend: In a food processor, combine olives, shallot, garlic, and capers. Pulse until finely chopped.
   

2. Emulsify: With the motor running, drizzle in olive oil and lemon juice until the mixture is a spreadable paste.
   

3. Season: Taste and adjust with pepper (no extra salt needed).
   

4. Serve: Pair with warm pita, crackers, or use as a flavorful sandwich spread.

Tips for Using Fragata Pitted Black Olives

• Marinate them: Toss olives with garlic slices, chili flakes, and rosemary for 24 hours to intensify flavors.
  

• Salad upgrade: Add halved black olives to grain bowls, potato salads, or Greek‑style salads for depth and color.
  

• Baking boost: Press olives into focaccia or flatbreads before baking for a sweet‑and‑savory twist.

With their smooth texture and gentle sweetness, Fragata Pitted Black Olives (440g) are an indispensable pantry staple. Try these recipes to unlock their full culinary potential—your taste buds will thank you!