Recipe: Portuguese Green Olive Dip (using garlic, anchovies and cilantro)
Appetizers and SnacksPORTUGUESE GREEN OLIVE DIP
1/3 cup whole milk, more if needed
6 oil-packed anchovy fillets
1 small garlic clove
Leaves and tender stems of 6 fresh cilantro sprigs, divided use
Pinch of freshly ground white pepper
3/4 cup vegetable oil
2/3 cup pitted green olives such as Manzanilla, rinsed quickly if particularly salty, roughly chopped
Add the 1/3 cup 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 what the Portuguese call a fio, or fine thread. Keep whirring until the oil is incorporated and the mixture thickens, 30 seconds to 1 1/2 minutes, depending on your equipment.
Scrape the dip into a serving bowl and stir in the olives.
Mince the remaining cilantro, sprinkle on top, and serve. If the dip thickens, stir in a tablespoon or two of milk.
Makes about 1 1/2 cups
Source: The New Portuguese Table by David Leite
1/3 cup whole milk, more if needed
6 oil-packed anchovy fillets
1 small garlic clove
Leaves and tender stems of 6 fresh cilantro sprigs, divided use
Pinch of freshly ground white pepper
3/4 cup vegetable oil
2/3 cup pitted green olives such as Manzanilla, rinsed quickly if particularly salty, roughly chopped
Add the 1/3 cup 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 what the Portuguese call a fio, or fine thread. Keep whirring until the oil is incorporated and the mixture thickens, 30 seconds to 1 1/2 minutes, depending on your equipment.
Scrape the dip into a serving bowl and stir in the olives.
Mince the remaining cilantro, sprinkle on top, and serve. If the dip thickens, stir in a tablespoon or two of milk.
Makes about 1 1/2 cups
Source: The New Portuguese Table by David Leite
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