Green Olive Dip Maazat Zaytoon Food
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/crudités, alongside crackers or bread or as a topping for grilled fish. He also said "Don't 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!*
Provided by twissis
Categories Portuguese
Time 10m
Yield 6 2 Tbsp Servings, 6 serving(s)
Number Of Ingredients 7
Steps:
- 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, stir in a tbsp or 2 of milk.
- 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.
Nutrition Facts : Calories 280.5, Fat 30.4, SaturatedFat 4.2, Cholesterol 4.8, Sodium 386.1, Carbohydrate 1.5, Fiber 0.6, Sugar 0.8, Protein 1.8
ARTICHOKE AND GREEN OLIVE DIP
Make and share this Artichoke and Green Olive Dip recipe from Food.com.
Provided by Ceezie
Categories < 15 Mins
Time 5m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Drain artichoke hearts and rinse in cool water.
- Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
- Puree until smooth, 2 to 3 minutes.
- Transfer to a bowl and stir in green olives.
- Season with pepper to taste.
- Chill at least 2 hours.
- Before serving, stir in the chopped parsley.
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