Mediterranean Olive Sharing Platter Recipe

Mediterranean Fragata Olive Sharing Platter

The best things are even better shared, and it’s certainly true for this Fragata olive sharing platter. Serve roasted veggies, homemade hummus and olives and let everyone dig in, for a seriously tasty meal.

Once you’ve chosen all your elements, it’s time to pick the perfect plate, you’ll need something large enough to spread everything across. Assemble your platter carefully, and finally drizzle with olive oil and sprinkle with chilli flakes to unite all the elements. Then it’s time to show off your creation, tuck in, and share your Mediterranean moment.

Serves 4

Prep time 15 minutes

Cook Time 35 minutes

Difficulty Medium

Home » Recipes » Light Bites » Mediterranean Fragata Olive Sharing Platter

Ingredients

1 can chickpeas - drained and rinsed

Tbsp light tahini

Juice from half a lemon

1 tbsp olive oil

1 small clove garlic

Water - as needed

Sea salt and pepper to taste

1 whole aubergine

100g shredded red cabbage (or other veg of choice)

100g cherry tomatoes

1x 120g pouch of Fragata marinated stoneless olives with sea salt

1 x 120g pouch of Fragata marinated stoneless olives with garlic and thyme

Olive oil and chilli flakes for serving

Method

Preheat your oven to 190c and slice the aubergine into chunks. Place these onto a baking sheet and drizzle with the olive oil and salt and pepper. Massage this into the aubergine, then pop this into the oven to roast for around 35 minutes. You want the aubergine to be lovely and crisp, but nice a soft on the inside.

Whilst your aubergine is roasting, slice the cherry tomatoes into halves and drizzle with a little olive oil and some sea salt. Roast these in the oven for around 15 minutes.

For the hummus, in a food processor, combine the Fragata olives, chickpeas, tahini, lemon juice, garlic salt and pepper. Blend until smooth and creamy, adding a little water whilst blending until you reach your desired consistency. Adjust any seasonings to taste.

To assemble your platter, spread the hummus, then layer the Fragata olives and veggies around the plate. Add a drizzle of olive oil and chilli flakes to garnish before serving.