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5 from 2 votes
Garlic Caper Oil (Vegan Bagna Càuda)
Prep Time
5 mins
Cook Time
10 mins

The most beautifully funky-fragrant oil you've ever had. Perfect for dressing salads, or just dipping bread.

Course: Sauce
Cuisine: Italian
Servings: 4 servings
Author: Michael Monson
  • ½ cup extra virgin olive oil
  • 1 tablespoon miso
  • 1 tablespoon brined capers, drained
  • 4 cloves garlic, thinly sliced
  1. Add all of the ingredients to a small saucepan. Turn the heat to medium-low, and stir periodically as the oil heats up. Allow the oil to heat just until it starts to bubble, and continue to cook until the garlic starts to soften, but does not brown. Remove the oil from the heat, and transfer the mixture to a jar. Serve warm, or store in the refrigerator for up to a week.