Anchovy, silverskin onion and preserved lemon dipping oil
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Briny silverskin onions and pickles bring a tang to this simple dipping oil, while the addition of anchovies adds a lovely saltiness. We suggest mopping it up with a slice of toasted bread!
First published in 2024
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Ingredients
Metric
Imperial
Dipping oil
- 350ml of olive oil
- 2 tbsp of anchovy fillets, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp of silverskin onions, finely chopped
- 2 tbsp of preserved lemon, finely chopped
- 2 tbsp of pickles, finely chopped
- 2 tbsp of basil leaves
- flaky sea salt to season
- cracked black pepper to season
To dip
- bread, of your choice, freshly toasted
SAVE RECIPE
Method
1
Start by drizzling the olive oil onto a high-rimmed plate
- 350ml of olive oil
2
Add the remaining ingredients into the oil and mix well, then season to taste with salt and pepper
- 2 tbsp of anchovy fillets, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp of silverskin onions, finely chopped
- 2 tbsp of preserved lemon, finely chopped
- 2 tbsp of pickles, finely chopped
- 2 tbsp of basil leaves
- flaky sea salt to season
- cracked black pepper to season
3
Serve alongside freshly toasted bread
- bread, of your choice, freshly toasted
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