Portuguese | Green Olive Dip

Posted on March 8, 2018

We love this. The recipe says to use vegetable oil but I've been using olive oil. I would say that the olive oil makes it a bit bitter, it's really a matter of preference.

Yield: 1 1/2 cups

Ingredients

1/3 cup whole milk

6 oil-packed anchovy fillets or 2 teaspoons anchovy paste

1 small garlic clove, smashed

leaves and tender stems of 6 fresh cilantro sprigs

freshly ground white pepper, to taste

3/4 cup vegetable oil or olive oil

2/3 cup pitted green olives such as manzanilla, rinsed quickly if particularly salty, roughly chopped

Maldon salt, to taste

 

Method

Add the milk, anchovies, garlic, two thirds of the cilantro, and the pepper to a blender and pulse to combine. With the motor running, pour the oil in slowly. (I use a mini-prep and just put all the oil in at once.) Blend until the oil is incorporated and the mixture thickens, about 30 to 40 seconds.

Put the dip into a serving bowl and stir in the chopped olives. Mince the remaining cilantro and sprinkle on top. Season to taste with salt and white pepper. Serve with a sliced baguette.

 

(Ref. "Green Olive Dip" recipe, The New Portuguese Table, page 45.