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Anchovy dip

Name: Anchovy dip
Ingredients: 1 clove Garlic, crushed; 50 g Anchovies, good quality, drained and oil reserved (Main); 2 tsp Shallots, minced; 1 handful Parsley, small; 100 g Black olives, pitted; 1 tsp Red wine vinegar; 1 Olive oil

Jo Elwin

Food writer and former food magazine editor

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1 clove	Garlic, crushed
50 g	Anchovies, good quality, drained and oil reserved (Main)
2 tsp	Shallots, minced
1 handful	Parsley, small
100 g	Black olives, pitted
1 tsp	Red wine vinegar
1	Olive oil

Whizz the anchovies, garlic, shallot, parsley and olives in a food processor until pureed. Add vinegar and some freshly ground black pepper.
With the motor running pour in the reserved anchovy oil and enough olive oil to create your preferred consistency. Taste and adjust the seasoning and add more vinegar to taste.