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
How to Make It
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.
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