As authentic as the Mediterranean Sea is wet, our perfectly blended taramosalata gives you a few clues straight up. The first is its name – with that O (instead of A) harking back to a traditional way of doing things. The second is the wonderfully pink colour. Lastly, we use a unique blend of quality sunflower oil and extra virgin olive oil to create an incomparable light, smooth texture. Dairy free and gluten free, this spreadable standard has a saltier, zestier taste – but once you taste it, you won’t go back!

Recipe Idea

Taramosalata Tater Salad (pictured)
Serves 8-10 as a side

• 24 chat potatoes, boiled, thickly sliced
• 1 cup baby peas, blanched and refreshed
• 6 boiled eggs, quartered
• 2 spring onions, finely sliced
• 90g Pilpel Taramosalata
• 2 tbsp whole egg mayonnaise
• 2 tbsp sour cream
• 1 tbsp milk
• 1 tbsp lemon juice
• Freshly cracked black pepper

Arrange potato slices, peas, eggs and spring onions on a large platter.

Whisk together Pilpel Taramosalata, mayo, sour cream, milk and lemon juice. Season with pepper then drizzle generously over the potato salad. Serve immediately.