July 05, 2016
Dips, Sauce, Fish,
Anchovy, Dairy, Fruit, Appetizers, Portuguese, Easy/Beginner Cooking, No-Cook, Christmas, Entertaining, New Years, Weeknight Meals, Blender, Refrigerator, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Olives more
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"This recipe was originally entered at our prior recipe "home". It was found at Leite's Culinaria when I went in search of olive recipes. David Leite is the author of THE NEW PORTUGUESE TABLE COOKBOOK & an expert on the Portuguese cuisine & how it has influenced life in the Azores since that's where he lives. He serves this as a dip w/crudités & crackers/bread OR as a sauce for grilled fish. He cautioned readers not to make this in a food proc since the bowls of most proc are too lrg to allow the scant amt of ingredients to reach the right consistency. A sml narrow blender, mini-chopper or handheld blender work best. 1 reviewer solved this issue by doubling the recipe & was glad she did when it proved to so popular w/her guests. I hope it will be equally well-rec'd by you. (Yield & times have been estimated) ENJOY!"
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 more than desired, stir in 1-2 tbsp of milk.
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