EVOO, Tomato & Anchovy Dip

Serves 4
Preparation time 10 minutes
Cooking time 10 minutes


½ cup Squeaky Gate extra virgin olive oil

1 brown onion, diced

2 garlic cloves, sliced

2 tomatoes, diced

6 – 8 anchovy fillets

¼ bunch parsley

sea salt

 1 loaf of sourdough, grilled


In a medium saucepan over a medium heat, fry the onions gently in olive oil, making sure not to add colour. Once the onion is soft add in the garlic and anchovies, cool into the garlic is soft and the anchovy has melted into the oil.

Add in the tomatoes and chilli and remove the mixture from the heat, stir through and allow the hot oil to soften the tomato.

Serve the dip at room temperature with grilled bread on the side.


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