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Portuguese Green Olive Dip or Sauce (For the Azores Leg of CQ #3)

Here's how you make Portuguese Green Olive Dip or Sauce (For the Azores Leg of CQ #3)
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  • Servings: 6
  • Prep: 10m
  • Cook: 0m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1/3 cup whole milk (more as needed)
  • 6 oil-packed fillets (29 grams) anchovy
  • 1 small garlic clove
  • Cilantro stems (6 fresh, leaves & tender stems)
  • White pepper (freshly ground, pinch of)
  • 3/4 cup oil (vegetable oil)
  • 3 ounces olives (green, such as Manzanilla, pitted, rinsed quickly if very salty & rough-chopped - 2/3 cup)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 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).

  • Step 2: 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.

  • NOTE: I don't know you feel, but I'm more intrigued w/the idea of using this "dip" as a sauce w/grilled fish or maybe even chicken breasts. It does seem likely the addition of extra milk would be needed for sauce consistency. Just a thought

Tips & Variations

Don't forget the following tips and variations.
  • Standard blender, mini-chopper or handheld stick-blender

We hope you enjoy this recipe!

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