Dulong in Olive Oil

Use it as a starter, a spread, or a dip. It's a yummy way to add local flavor.

September 2010 | By Len Santos
Dulong in Olive Oil
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at a glance

Main Ingredient

Fish and Seafood


Sauces, Spreads and Dips

Preparation Time


Date Published

September 2010

Include some local flavor in your party menu with this starter. Serve it as a dip or as a spread—either way, it’s yummy!

Makes 4 (240-ml) bottles

1 kilo fresh dulong
water for rinsing
1 cup vinegar for rinsing
6 tablespoons finely chopped garlic
2 cups extra virgin olive oil, divided
1 cup whole shallots
1 cup sliced black olives
1 cup white wine
6 bay leaves
2 tablespoons calamansi juice
salt and pepper to taste
chili peppers (optional)

1 Rinse dulong in water and vinegar. Drain; set aside.

2 Sauté garlic in about 1/4 cup olive oil. Do not let it brown.

3 Add shallots and let them caramelize to bring out the natural sweetness.

4 Add dulong, black olives, white wine, bay leaves, and calamansi juice. Season with salt and pepper.

5 Simmer until almost dry. Add the rest of the olive oil.

6 Divide mixture into sterilized bottles. (Make sure each bottle contains a bay leaf.) If you like it spicy, add 1 chili pepper in each bottle. This can be stored in the refrigerator for about 2 weeks.

Tip: Looking for a quick lunch? Like other bottled fish in oil, you can use this dulong as topping over steamed rice or your favorite pasta.


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