Taramosalata (Greek Fish Roe Dip)


100g ‘Tarama’ (it should be very pale pink / beige in colour, avoid the very bright pink variety)
1 cup Amphoreus Extra Virgin Olive Oil
Pita Bread
100g stale crusty bread, crust on, soaked in water and then squeezed dry
60ml freshly squeezed lemon juice
1 very small onion
Black Olive to garnish


Blend together the tarama, onion and lemon juice to form a smooth paste.
Add bread, blend and with the blender still running add olive oil until you have a thick, smooth paste.
If it is too runny, add a little more oil, when ready the taramasolata should hold it’s shape and the consistency should be similar to that of Humous.
Garnish with a black olive and serve with warm Elviart traditional pita bread, alone or with a selection of meze.

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Food Expo 2024

Food Expo 2024

Get your taste buds ready for an unforgettable journey as Amphoreus invites you to immerse yourself in the vibrant world of Greek gastronomy at the upcoming Food Expo next week. Join us as we showcase our exquisite range of natural Greek products, with our award-winning olive oil taking centre stage.

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