Olive Bagna Cauda

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.

Slideshow: Party Dips
  • Total Time:
  • Servings: 1 cup

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  • 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

How to make this recipe

  1. 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.

Contributed By Photo © Con Poulos Published August 2013

501526 recipes/olive-bagna-cauda 2013-12-06T23:39:20+00:00 Richard Landau cocktail-party|italian|mediterranean|dips-and-spreads|sauces-and-condiments|basic-easy|fast|gluten-free|make-ahead|vegetarian|snack august-2013 recipes,olive-bagna-cauda 501526

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