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Seafood Dip with smoked extra virgin olive oil

INGREDIENTS mussels_halloween_recipe_olive_oil_Castillo_de_Canena

1 can of pickled mussels

1 can of anchovies

6 surimi sticks

Olive Oil Oak Smoked Arbequino (our smoked olive oil, The Blue bottle!)

Crudités  or nachos



Place 2 anchovies, the whole can of pickled mussels with 3 tablespoons of Oak Smoked Arbequino EVOO together in the blender. Beat well.

Cut the surimi sticks with a thickness of about 2cm.

Mix the surimi sticks with the rest of the mixture in the blender. Beat few seconds; we want to keep remaining some of the surimi texture.

Serve with crudités or nachos.

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