Anchovy Caper Dipper

Source: The Olive Oil Source
January 01, 2009

Here is one of our favorite dippers. It is used throughout Italy as a sauce on main courses. Try it on grilled fish or chicken breasts.

2-4 anchovy fillets (depending on size)
2 tablespoons capers (salt-cured or in brine)
1/2 cup The Olive Oil Source medium to strong extra virgin olive oil

Rinse the salt from the anchovy fillets. Pat dry with a paper towel and cut them into small pieces. Rinse and drain the capers.

In a small saucepan, warm up the olive oil slowly over low heat; add the anchovies and the capers and cook, stirring constantly, until the mixture is homogeneous and fluid.