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This creamy, briny dip belongs to a classic Greek meze and is my absolute favorite. Spread it over everything. Also, Lent approved.



  • 4 oz Tarama (fish roe)
  • 14 oz stale, soaked bread (squeeze well)
  • ½ cup lemon juice
  • 1 ⅔ cup Fancy Peasant GEVOO
  • ½ large onion, chopped
  • ⅓ cup tap water


  • Puree soaked bread, onion, tarama, lemon juice, and water in a blender
  • Pour in GEVOO after a few minutes
  • The longer the mixture is pureed, the softer the taramasalata
  • Add extra lemon juice and salt if you fancy
  • Mix well before serving