© Con Poulos
Olive Bagna Cauda
- TOTAL TIME:
- SERVINGS: 1 cup
Bagna cauda is a warm olive oil dip from Northern Italy that’s normally made with plenty of anchovies. Richard Landau’s vegan version gets its rich flavor from oil-cured olives.
4 ounces oil-cured black olives, pitted (1 cup)
1 tablespoon capers
1 teaspoon chopped thyme
1 teaspoon sherry vinegar
1/2 teaspoon crushed red pepper
3/4 cup extra-virgin olive oil
- In a food processor, pulse all of the ingredients until smooth. Transfer the mixture to a saucepan and cook over moderate heat just until the oil begins to separate, 5 minutes. Scrape the dip into a bowl and serve warm.