( more if needed)
anchovy fillets, oil-packed
fresh cilantro stems
( leaves & tender stems)
( freshly ground, pinch of)
( 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.