Bagna Cauda

Updated: Sep 24, 2020

By Marci Weidemiller

Origin: Piedmont, Italy

"For my family, this super simple delectable treat is an integral part of our holiday food repertoire and was the one time my Slovak Grandmother would deviate away from lard and caraway seed. 

As a young child I would get “Bagna Cauda” confused with “Baba Yaga,” the Russian witch with a house built on chicken legs. It always made me a little nervous when Mom said she was making Bagna Cauda for a snack!"

Since it is so simple, a high quality olive oil is essential. For dipping, any raw vegetables will work, but cabbage and the inner celery stalks with leaves are especially good for scooping up and snagging anchovy bits. Carrots are lousy for this but make the crudité tray look pretty and festive. Leftover Bagna Couda brushed on day-old bread makes amazing croutons!


2 cups Medium or Robust Extra Virgin Olive Oil

24 large garlic cloves, peeled and smashed

1 2 oz can anchovy fillets…do not drain!

Assorted crudité: cauliflower, carrots, broccoli, celery, peppers, cabbage


Heat the olive oil, garlic, and anchovies in a heavy skillet over low heat.

Stir frequently, mashing the garlic and anchovies.

Cook 20-25 minutes until the garlic has softened…or it smells too delicious to wait any longer.

About the author: Marci Weidemiller is an olive oil sommelier. By day she manages an olive oil store in South west Florida and by night she writes cookbooks under the pseudonym Mango Dragonfly, that feature delicious olive oils.

© 2020 by Women In Olive Oil - General Terms & Cookie Policy