Anchovy & Wild Garlic Salsa
Green Olive Company
Approximately 120ml
Dips & Sauces
Ingredients
- Anchovy fillets in oil, drained (30g / 6 fillets, good quality — Ortiz recommended)
- Wild garlic leaves (20g, or substitute 1 garlic clove plus chives)
- Fresh flat-leaf parsley, finely chopped (15g / 3 tbsp)
- Small capers, rinsed (15g / 1 tbsp)
- Lemon juice (15ml / 1 tbsp)
Green Olive Company olive oil (any infused variety) (45ml / 3 tbsp)
- Black pepper (¼ tsp)
Directions
- Finely chop anchovy fillets, wild garlic, parsley, and capers together on a board until the mixture approaches a rough paste but retains slight texture.
- Transfer to a bowl. Stir in lemon juice and Green Olive Company olive oil (any infused variety). Season with black pepper. Taste before adding any salt - the anchovies provide significant salinity.
- Set aside at room temperature to serve. Can be made up to 24 hours ahead and refrigerated, the garlic will intensify overnight.