For flavor and versatility, extra-virgin olive oil is preferable. Stick with olive oil-packed anchovies for executing Campos' ...

Making the dough with plain flour makes a huge difference to the texture of this pissaladière. It also means it’s good to eat cold, as it keeps some softness. For the dough, put the flour in a ...

Brush it lightly with olive oil, making sure to get the edges. And spread on the tomato sauce. Sprinkle on shredded mozzarella cheese. And add anchovies, sliced red onions, and olives. Look at ...

You’ll be pleased to read, just as the title promises, that the sauce itself needs no heat – just sweet, juicy tomatoes left to macerate with anchovies, capers, olives and basil, creating a ...

If using a bullet or other high-speed blender, put the drained anchovies, garlic, lemon juice, olive oil and the water into the blender and blitz until you have a smooth sauce. If using a stick ...