Makes 7 bottles
1/4 cup olive oil
1/2 cup canola oil
2 heads native garlic, crushed
Salt and pepper
4 sun-dried tomatoes, chopped
2 sun-dried bell peppers, chopped
6 canned button mushrooms, sliced (reserve liquid from can) 10 sliced pitted black olives
6 bangus tinapa, deboned and flaked
4 teaspoons capers, drained
In a saucepan, combine both oils and heat.
Saute garlic then add sun-dried tomatoes and bell peppers. Add mushrooms and olives.
Mix well and let simmer for a few minutes. Add tinapa and part of the mushroom liquid.
Cook for about 10 minutes. Add capers and correct seasoning with salt and pepper, if required. Let cool then divide equally among seven bottles.