Olive culture in Argentina
Nucete Recipes
Nucete and Health
 
 




Place the escarole in a salad bowl and add the olives, the garlic, the tomato and the tarragon. Add a pinch of salt.

Use a mortar to crush the egg yolk. Gradually add oil and vinegar, stir slowly and then moisten the salad with this dressing.

Top with chopped egg white and flaked tuna. Add some salt.





1 washed, finely chopped escarole
1 washed, chopped tomato
1 finely chopped clover of garlic
1 boiled egg
1 peeled, chopped onion
100 g flaked tuna preserved in oil
500 g Nucete pitted green olives
1 tsp. Finely chopped fresh tarragon
3 tsp. Nucete olive oil
2 Tbsp. white wine vinegar
Salt