Anchovy, Sun-Dried Tomato and Tapenade Sauce

Ingredients

Perfect for meats or breads!

  • 1/2 cup fruity olive oil, such as the Castile Olive Oil
  • 2 tablespoons good quality balsamic vinegar
  • 2 tablespoons chopped anchovies (white anchovies are preferred, if you can find them)
  • 2 tablespoons store bought green or black tapendade
  • 2 tablespoons chopped, oil-packed sun-dried tomatoes
  • 1/4 – 1/2 teaspoon hot sauce or spicy chili paste, or to taste


Preparation

Combine all of the ingredients in small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread. This can be made up to 1 week ahead and covered in an airtight container and refrigerated. Return to room temperature before serving.

Note: You can find white anchovies at gourmet specialty stores in the refrigerated section. They have a sweeter, milder flavor than regular canned anchovies.

Serves 6.

Per serving: 186 calories; 20 g fat (3 g saturated fat; 97 percent calories from fat); 1.5 g carbohydrates; 2 mg cholesterol; 149 mg sodium; 1 g protein; 0.4 g fiber.

15 minutes to make

4 hours to meld flavors