Anchovy-Olive Dip from The Cooking of South West France by Paula Wolfert
Place the anchovies in a small bowl with cold water to cover. Soak for 20 minutes; drain. Meanwhile, soak the olives in 3 tablespoons of the olive oil with the slivered garlic for 15 to 20 minutes;...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 1 can (2 ounces) flat anchovy fillets packed in oil, drained
- ⅔ cup plus 3 tablespoons fruity extra virgin olive oil
- 18 pitted oil-cured black olives
- 1 tablespoon Dijon mustard
- 1 garlic clove, slivered
- Cayenne
- 1 egg yolk
- 1 tablespoon fresh lemon juice
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Herbed olive and anchovy dip
womensweeklyfood.com.au
Anchoiade - 9Kitchen
kitchen.nine.com.au
Anchoiade, French Anchovy Dip
finedininglovers.com
Green Olive Tapenade from Sud de France by Caroline Conran
app.ckbk.com
Anchovy Dip
americastestkitchen.com
BBC Food - Recipes - Anchoïade dip
git.macropus.org
Artichoke with Anchovy Dip from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by
app.ckbk.com
Garlic-Anchovy Dressing from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
app.ckbk.com