100 g of bread
1 bunch parsley
30 g green olives
1/2 cup olive oil or sunflower oil
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Bread crumbles crumbs that are irrigated in the vinegar and squeeze. In a mortar bruised capers and parsley until a smooth cream. Add chopped green olives and continues until a thick and smooth mixture. Pour the mixture into a bowl, add the olive oil, mix well and then add 1 tbsp vinegar. Add squeezed bread and stir vigorously until it becomes a cream. The sauce is suitable for all types of grilled meats and fish.