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Home > RECIPES > Lunch/Brunch/Dinner > Anchovy, Sun-Dried Tomato and Tapenade Sauce
Anchovy, Sun-Dried Tomato and Tapenade Sauce

Perfect for meats or breads!

1/2 cup fruity olive oil, such as the Cerasuola Extra Virgin Olive Oil

2 tablespoons good quality balsamic vinegar such as 18 Year Balsamic
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


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