My F&W
quick save (...)
Olive Bagna Cauda
© Con Poulos

Olive Bagna Cauda

  • TOTAL TIME: 20 MIN
  • SERVINGS: 1 cup
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

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

  1. 4 ounces oil-cured black olives, pitted (1 cup)
  2. 1 tablespoon capers
  3. 1 teaspoon chopped thyme
  4. 1 teaspoon sherry vinegar
  5. 1/2 teaspoon crushed red pepper
  6. 3/4 cup extra-virgin olive oil
  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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.