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.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th 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.