Olive Bagna Cauda

Name: Olive Bagna Cauda
Total time: 20 min
Yield: 1 cup
Ingredients: 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

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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

By Richard Landau

August 2013

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Credit: © Con Poulos

Recipe Summary test

total:

20 mins

Yield:

1 cup

Ingredients

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

Directions

Step 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.

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Olive Bagna Cauda

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Olive Bagna Cauda

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Recipe Summary test

Ingredients

Directions

Reviews

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