This Green Olive Dip is creamy and silky. It’s fabulous served with flatbread.
Green Olive Dip (Pate de Azeitonas Verdes)
- ⅓ cup whole milk
- 6 whole oil-packed anchovy fillets
- 1 small garlic clove, smashed
- 6 sprigs fresh cilantro (use both leaves and stems), divided
- 1 pinch freshly ground white pepper
- ¾ cup vegetable or canola oil
- ⅔ cup pitted green olives (such as manzanilla), rinsed quickly if particularly salty- and roughly chopped
- vegetables, crackers or bread for dipping
- To a blender jar, add the 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 to 40 seconds.
- Scrape the dip into a serving bowl and stir in the olives. Mince the remaining cilantro, sprinkle on top, and serve.
- 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, a mini chop or a handheld blender works best.
- This can also be used as a topping for grilled fish.