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Recipes with Olive Oil

Fish Roe Dip (Taramosalata)

125g (4oz) stale bread, crusts removed
60g (2oz) fish roe (Tarama, available canned at continental food stores)
¾ Cypressa Olive Oil
Juice of 1 lemon
1 small onion, grated

  1. Soak bread in water. Squeeze dry.

  2. Combine fish roe with bread and beat until smooth.

  3. Gradually add oil, lemon juice and onion, beating continuously until a creamy texture is achieved.

  4. Chill and serve with fresh bread.
Cypressa Extra Virgin Olive Oil
 
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