Ingredients
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1/3
-
6
-
1
-
6
-
-
3/4
-
2/3
-
-
-
-
-
-
-
-
Directions
Portuguese Green Olive Dip (Zwt-8), Found at Leite’s Culinaria when I went in search of Spanish olive recipes David Leite is the author of The New Portuguese Table Cookbook & says he serves this as a dip w/crudits, alongside crackers or bread or as a topping for grilled fish He also said Dont make this in a food proc The bowls of most proc are too lrg to allow the scant amt of ingredients to whip up to the right consistency A sml narrow blender (or a mini chop or handheld blender) works best I noted that 1 reviewer solved this issue by doubling the recipe & was glad she did since it was so popular w/her guests I hope it will be equally well-received by you (Both yield & times have been estimated) *Enjoy!*, This was a very good complement for the pan-fried flounder I made I don’t know if I would like it as a dip, per se, since it does have a strongish garlic flavor Also do not substitute the whole milk as I did the first time I made this, because it may not thicken properly Also be aware it diesnot taste like tartar sauce even though they have a number of ingredients in common
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Steps
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1
Done
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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). |
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2
Done
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Scrape the Dip Into a Serving Bowl & Stir in the Olives. Mince the Remaining Cilantro, Sprinkle on Top & Serve. If the Dip Thickens, Stir in a Tbsp or 2 of Milk. |
|
3
Done
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Note: I Don't Know About Your Thoughts, but I'm Esp Intrigued W/the Idea of Using This Mixture W/Grilled Fish or Maybe Even Chicken Breasts. |
