Tarama spread is one of the most iconic flavors of Clean Monday: creamy, refreshing, with that distinctive briny note that instantly whets the appetite—making it the perfect match for lagana (traditional flatbread).
The secret to a truly light, velvety texture lies in three things: white tarama, bread crumb that’s been squeezed extremely well, and slow, gradual streaming of the olive oil. Here, the star is Greenolia Classic Extra Virgin Olive Oil, adding rich flavor and perfect balance to the recipe.
Ingredients
- 100 g white tarama (white fish roe spread base)
- 300–350 g crumb from white bread (crust removed), soaked and very well squeezed
- 150–200 ml Greenolia Classic Extra Virgin Olive Oil
- 1 small onion, finely chopped or grated
- Juice of 1–2 lemons, depending on how tangy you like it
- 2–3 tbsp lukewarm water (optional, for a lighter texture)
- Greenolia organic Kalamon olives, for serving
Step-by-step instructions
- Soak the bread crumb in water for 5–10 minutes. Squeeze it very well with your hands so the tarama spread won’t turn watery.
- Add the white tarama and the onion in a multi. Process until smooth and uniform.
- Add the squeezed bread crumb and blend again until everything is fully combined.
- With the multi running, pour in Greenolia Classic in a thin, steady stream. Alternate with additions of lemon juice to create a “mayonnaise-like” emulsion.
- Continue processing until it thickens. If it feels too stiff, add 1–2 tablespoons of lukewarm water.
- Spread onto a serving plate and serve with a little Greenolia Classic, Kalamon olives, and optionally fresh dill or spring onion for an extra-refreshing touch.
It pairs beautifully with lagana, seafood, roasted vegetables, or simply toasted bread as an everyday spread.
