2 Tbsp extra virgin olive oil (EVO)
3 Tbsp Pons capers, drained and dried on
paper towels
6 Pons sweet garlic cloves, finely chopped
¼ cup chopped flat leaf parsley
¼ Sabato Julie Le Clerc preserved lemon, finely chopped

Heat the EVO in a small frying pan set over medium heat.
Add the capers and fry, tossing to stop them sticking to the
pan, until crisp. Transfer to a bowl to cool then combine
with the remaining ingredients. Serving suggestions: with
salmon or beef tartare, lamb cutlets, or pan-fried fish.

Makes about ½ cup.


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