Taramosalata (Carp Roe Spread)
“Taramosalata is one of my favorite recipes to make, because it’s easy, and because it’s science in action. Taking a liquid and turning it into a solid with the help of a few binding agents exemplifies the magic of a true emulsion. The flavors are bright and tangy, reminiscent of the sea, and the creamy texture is indulgent in and of itself. Truly Greek in nature, this famous spread has it all.” – Chef Maria Loi
Makes 2½ to 3 cups
- 1 cup white tarama (see Cook’s note)
- ¼ small white or red onion (or use a shallot instead)
- 2 cups Athena Kolymvari Extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Lemon rounds, for garnish
- Kalamata olives, for garnish
- Whole-Grain Pita Bread, Whole-Grain Pita Chips, or romaine lettuce, for serving
Desalt the tarama by placing the roe in a bowl of water to cover and setting it aside for 1 hour. Drain the roe and set aside.
Puree the onion in a food processor or a blender. Add the tarama and blend until the mixture is creamy. With the machine running, gradually add the Athena Kolymvari olive oil. Gradually add the lemon juice and continue to blend until the mixture is thick and smooth. Taste the taramosalata, and season it to taste with additional lemon juice or pureed onion.
Transfer the taramosalata to a bowl and garnish it with lemon rounds and olives. Serve it with pita bread or pita chips, or on a bed of romaine lettuce.
Cook’s note: Tarama is carp roe. If you can’t find it at the market, talk to your local fishmonger, or order it online.
Click below to try some amazing Greek recipes featuring Athena olive oil courtesy of
Chef Maria Loi, International Ambassador of Greek Gastronomy