GARUM

Ingredients

Olives 50 gm

Capers 15 gm

• Garlic 5 gm
• Eggs yolk 2 no

Dijon mustard 10 gm

Olive oil 30 ml

PROCEDURE

1. Combine olives, capers, garlic, hard boiled egg yolk and mustard in a mortar to a medium-fine paste.
2. Gradually add olive oil.
3. Lat Stan 1 hour at room temperature to allow flavours to develop.
4. Serve on grilled bread or tomato toast.