Caper and Anchovy Olive Oil Dip
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Caper and Anchovy Olive Oil Dip
Recipe by Michael Weldon
Serves – 4
Prep Time – 15 mins
Cook Time – 15 mins
Ingredients
1 cup Squeaky Gate extra virgin olive oil
1 head garlic
½ cup Coles roasted pistachio nuts
½ cup Coles roasted cashews
10 anchovy fillets
1 tbsp Coles capers
½ bunch parsley
½ bunch chives
Juice and zest of 1 lemon
1 bunch baby carrots, trimmed
1 bunch baby cucumbers, trimmed
1 bunch radishes, trimmed
1 Coles Finest Laurent Bread loaf, sliced
Method
In a small saucepan, combine the olive oil and garlic cloves. Place over low heat and fry the garlic until softened, then leave it in the oil to cool completely.
Using a mortar and pestle, crush the pistachios and cashews. Add the anchovies with their oil, capers, and lemon juice, and gently break them up. Stir in the cooled garlic cloves along with some of the garlic-infused oil from the pan.
Roughly chop the parsley and chives, and fold them into the mixture. Add lemon zest and a drizzle of extra virgin olive oil, just enough to create a dip-like consistency. Taste and season with salt if needed.
Serve the dip in a bowl alongside baby carrots, cucumbers, radishes, and grilled sourdough toast.
