Portuguese Green Olive Dip (Zwt-8)

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!*

• Ready In: 10 mins
• Serves: 6
• Yields: 6 2 Tbsp Servings

Ingredients

• 1⁄3 cup  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)
• 3⁄4 cup  vegetable oil
• 2⁄3 cup green olives (such as Manzanilla, pitted, rinsed quickly if particularly salty & roughly chopped)

Directions

1. 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).
2. 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.
3. 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.