Olive Oil Taramosalata

Posted by in Recipes on Mar 14, 2013 . .

Tarama, which is carp or mullet roe, can be found in the refrigerated section of Greek or Middle Eastern specialty stores.

1 Cup water
4 slices white or whole wheat bread, crusts removed
1/4 lb tarama, perferably fresh
2 to 3 Tbsp fresh lemon juice, or to taste
Grated Zest of 1 lemon
1/3 cup finely chopped white onion
1/4 cup chopped fresh italian parsley
1 Cup Olive Cart California Picual Extra Virgin Olive Oil
Chopped fresh Italian parsley for garnish

Put the water in a bowl ans slip the bread into it. When fully moistened, squeeze out the moisture and place the bread in a food processor. Add the tarama, lemon juice and lemon zest, onion and 1/4 cup parsley. Pulse to combine, with the motor running, pour in 3/4 cup of Olive Cart Chilean Picual Extra Virgin Olive Oil in a thin, steady stream, then add the water. Taste and add more olive oil and/or lemon juice as desired. If the mixture tastes too sharp, add more soaked and squeezed bread. Allow to stand for 1-2 hours before serving.
Serve on a plate or in a shallow bowl, Scatter with parsley. Serve with crackers, toasted pita or slices of tomatoes

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