Prep 10 mins
Cook 0 mins
Found at Leite's Culinaria when I went in search of Spanish olive recipes. David Leite is the author of The New Portuguese Table Cookbook & says he serves this as a dip w/crudités, alongside crackers or bread or as a topping for grilled fish. He also said "Don’t make this in a food proc. The bowls of most proc are too lrg to allow the scant amt of ingredients to whip up to the right consistency. A sml narrow blender (or a mini chop or handheld blender) works best. I noted that 1 reviewer solved this issue by doubling the recipe & was glad she did since it was so popular w/her guests. I hope it will be equally well-received by you. (Both yield & times have been estimated) *Enjoy!*
- 78.07 ml whole milk (more if needed)
- 6 anchovy fillets, oil-packed
- 1 small garlic clove
- 6 fresh cilantro stems (leaves & tender stems)
- white pepper (freshly ground, pinch of)
- 177.44 ml vegetable oil
- 158.51 ml green olives (such as Manzanilla, pitted, rinsed quickly if particularly salty & roughly chopped)
- Add the 1/3 cup milk, anchovies, garlic, 2/3 of the cilantro + the pepper to a blender & pulse to combine. W/the motor running, pour the oil in what the Portuguese call a fio (or fine thread). Keep whirring until the oil is incorporated & the mixture thickens (30 sec to 1 1/2 min depending on the equipment).
- Scrape the dip into a serving bowl & stir in the olives. Mince the remaining cilantro, sprinkle on top & serve. If the dip thickens, stir in a tbsp or 2 of milk.
- NOTE: I don't know about your thoughts, but I'm esp intrigued w/the idea of using this mixture w/grilled fish or maybe even chicken breasts.
This was a very good complement for the pan-fried flounder I made. I don't know if I would like it as a dip, per se, since it does have a strongish garlic flavor. Also do not substitute the whole milk as I did the first time I made this, because it may not thicken properly. Also be aware it diesnot taste like tartar sauce even though they have a number of ingredients in common.