Sunday, 29 September 2013

Chicken with Lemons, Caperberries, halkidiki & kalamata olives - Fragata Review


I'm always looking for yummy things to try we got sent a selection of Fragata goodies to test out. 

Fragata's Story

Back in 1897, Don Santiago Camacho Roman founded a family business in Seville to produce olive oils. As with all Spaniards, Don Santiago’s home in the sunny Andalucían region of Spain was never without the humble Spanish olive. It was his passion to share Spain’s most delicious olives with others, and so, in 1925, the Fragata Spanish Olive brand was brought to life.
More than 86 years on and Fragata Spanish Olives are now sold across the world and remain a firm favourite and kitchen staple for millions of Spanish families. What’s more, they stick to their roots. A family-run business to this day – now in the fourth generation – the company proudly retains its olive traditions established in 1897.
The ‘Manzanilla’ and ‘Queen’ olives are still picked ‘ordeño’ (by hand) when they’re perfectly ripe from the very same olive groves Don Santiago harvested, and collected in a padded, esparto basket called a ‘macaco’. This centuries old technique ensures the olives are in perfect condition when they reach Fragata customers worldwide.
Fragata Spanish Olives can be used in hundreds of different ways to create authentic Mediterranean dishes and mouthwatering tapas. What better way to create a unique culinary cornet of Spain in your own home – go on, Savour the Flavour of Spain! 
So here is one of the things we made with the items :

Pitted halkidiki & kalamata olives
Caperberries
Olive stuffed with anchovy



I decided on a Chicken with Lemons, Caperberries, halkidiki & kalamata olives.

Ingredients :

1 lemon
olive oil
2 boneless, skinless chicken breasts
black pepper (fresh ground, to taste)
1/2 cup  halkidiki & kalamata olive
4 tbsps capers
chicken stock
fresh parsley (chopped)




First of all I cut the lemon in small slices and roasted them under the grill. I pan fried the chicken breasts in olive oil and black pepper to it started to go brown. I added the chicken stock, halkidiki/kalamata olives and capers. I let simmer for around 8 minutes then added the parsley and cooked for about another 2 minutes then serve.







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