This Green Olive Dip is creamy and silky. It’s fabulous served with flatbread.
Green Olive Dip (Pate de Azeitonas Verdes)
This dip is creamy and silky. It's fabulous served with flatbread.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1serving, Calories: 205kcal, Carbohydrates: 1g, Protein: 1g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 181mg, Potassium: 33mg, Fiber: 1g, Sugar: 1g, Vitamin A: 174IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
