Taggiasche Pitted Olives

410 Min

Ingredients

400 g Skinless swordfish
8 leaves Fresh basil
4 tbsp Taggiasca olives (Ristoris)
Sweet and sour red pepper drops (Ristoris)
Salt to taste
Pepper to taste

Directions
1. Make the fish tartare, combining the basil leaves, salt and pepper together
2. With the help of a pastry cutter, compose four tartares in four plates and add a
tablespoon of Taggiasca olives
3. Finish with a drizzle of Taggiasca oil