For this Portuguese green olive dip, olives are stirred into a whipped eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper.
Atenção [Editor’s Note: That means “attention”)
Don’t make this in a food processor. The bowls of most processors are too large to allow the scant amount of ingredients to whip up to the right consistency. A small narrow blender or a mini chop or handheld blender works best.
Portuguese Green Olive Dip
- Quick Glance
- 5 M
- 5 M
- Makes 12 (2-tbsp) servings | 1 1/2 cups
Special Equipment: A small mini chop or hand blender
In a blender, pulse to combine the 1/3 cup milk, anchovies, garlic, 2/3 of the cilantro, and the pepper.
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 bowl and stir in the olives. Mince the remaining cilantro, sprinkle on top, and serve. If the dip thickens, you can always simply stir in a tablespoon or two of milk. Originally published July 20, 2009.