Recipe

Herbed olive and anchovy dip

Dec 31, 2010 1:00pm
  • 15 mins cooking
  • Serves 6
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Ingredients

Herbed olive and anchovy dip
  • 8 anchovy fillets in oil, drained
  • 1/4 cup (60ml) milk
  • 3 tablespoon olive oil
  • 1 slice white bread, coarsely chopped
  • 1 (100g) red onion, finely chopped
  • 1 clove garlic, crushed
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoon finely chopped fresh marjoram
  • 1 teaspoon finely chopped fresh thyme
  • 1/4 cup (30g) seeded black olives, finely chopped
  • 1 1/2 tablespoon drained capers, rinsed, drained
  • 2 teaspoon red wine vinegar
  • 1 tablespoon lemon juice

Method

Herbed olive and anchovy dip
  • 1
    Combine anchovies and milk in small bowl. Stand 10 minutes and drain well.
  • 2
    Heat 1 tbsp of the oil in large frying pan. Stir bread over heat until browned lightly and remove from pan. Heat 1 tbsp oil in same pan and stir onion, garlic and herbs over heat until onion is soft.
  • 3
    Blend or process anchovies, bread, onion mixture, olives, capers, vinegar and juice until combined. With motor operating, add remaining olive oil in a thin stream and process until almost smooth.

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