The first time I made this hot olive oil garlic dip was in the early ’70’s. Fresh out of college, I volunteered to help cook appetizers for my company’s Christmas dinner. This is a traditional Italian dish often served over the Christmas and New Year holidays. I also found it a great “anytime” dish and have served it at the winery many times since. Dip crudités or steamed vegetables in the glorious garlicy, warm mix and use the crostini to catch your drips! I had a wine club member tell me once her husband did not eat raw veggies until he tried that dip. Enjoy one of our favorite recipes!
Ingredients:
- 12 heads of garlic
- 3 C. Dubost Extra Virgin Olive Oil
- 6 oz. anchovies, packed in oil
Directions:
- Peel and mince garlic
- Place in a pan with 1/2 C. olive oil
- Cook over low heat.
- Wash anchovies and add to the pan. Stir gently with a wooden spoon until they dissolve.
- Add the remaining oil and continue to cook over low heat for 30 minutes, making sure it doesn’t fry.
- Serve warm in a fondue pot or chafing dish.
DUBOST ESTATE | Extra Virgin Olive Oil
2025 Dubost Olive Oil is in the bottle!
$35 per 500ml bottle
