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Looking for an easy party food idea or something different to add to your cheeseboard?  Why not try these easy to throw together hot and spicy anchovy stuffed olives! They only contain a few ingredients and other than a bit of chopping and stirring they’re practically effortless. 

We love olives in our house and always looking for new ways to use them. I used to always pick up a tub of the marinated olives from the deli counter at the supermarket until I realised how easy it is to make your own. With a mix of some very simple ingredients, many of which you may already have in your fridge or cupboard you can revamp your jar of olives in moments; creating something delicious and moreish to serve to your friends and family. 

5 from 1 vote
Hot & Spicy Anchovy Stuffed Olives
Prep Time
5 mins

An easy party food idea or something for your cheese board. These anchovy stuffed olives are bursting with flavour and spicy heat. 

Course: Snack
Author: Jemma Andrew-Adiamah
  • 300 g Fragata Anchovy Stuffed Olives (drained)
  • 3 Fragata Hot Yellow Peppers (drained and sliced)
  • 4 Fragata Pimiento Piquillo Peppers (sliced into ribbons)
  • 4 cloves of garlic (peeled and smashed)
  • 3 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 100 ml good quality extra virgin olive oil
  1. Remove the rosemary and thyme from the stalks, before mixing them in a large bowl with the rest of the ingredients (except the oil). 

  2. Stir together well and then pour over the extra virgin olive and transfer to a large preserving jar.  

  3. Keep refrigerated and use as needed. Enjoy!


In this recipe, I’ve made the most of the wonderful products that are stocked in – can we take a moment to admire the prettiness of the anchovy stuffed olive tin. I’m a sucker for beautiful packaging! The hot yellow peppers do pack a punch so you don’t need many. If chilli heat isn’t your bag, remove the seeds before chopping so you get the flavour of the delicious chillies without the heat.  We’re a family that loves chillies, including the toddler, he’s grown up eating foods cooked with scotch bonnet peppers so he’s definitely a fan of the heat. 

For more details on Fragata and their olives, please visit their  and  pages. 

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*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.

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