Portuguese Green Olive Dip Food

PORTUGUESE GREEN OLIVE DIP

Portuguese Green Olive Dip image

For this Portuguese green olive dip, olives are stirred into a whipped eggless 'mayonnaise' made with milk, oil, anchovies, garlic, and white pepper.

Provided by David Leite

Time 5m

Number Of Ingredients 7

Ingredients

1/3 cup whole milk (plus more if needed)
6 oil-packed anchovy filets
1 small garlic clove
Leaves and tender stems of 6 cilantro sprigs
Pinch of freshly ground white pepper
3/4 cup vegetable oil
2/3 cup pitted green olives such as Manzanilla (rinsed quickly if particularly salty, roughly chopped)

Steps:

In a blender, pulse to combine the 1/3 cup milk, anchovies, garlic, 2/3 of the cilantro, and the pepper.
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 seconds to 1 1/2 minutes, depending on your equipment.
Scrape the dip into a bowl and stir in the olives. Mince the remaining cilantro, sprinkle on top, and serve. If the dip thickens, you can always simply stir in a tablespoon or two of milk.

Nutrition Facts : ServingSize 2 tablespoons, Calories 140 kcal, Carbohydrate 1 g, Protein 1 g, Fat 15 g, SaturatedFat 2 g, TransFat 0.1 g, Cholesterol 3 mg, Sodium 193 mg, Fiber 0.3 g, Sugar 0.4 g, UnsaturatedFat 12 g

PORTUGUESE GREEN OLIVE DIP (ZWT-8)

Portuguese Green Olive Dip (Zwt-8) image

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

Ingredients

1/3 cup whole milk (more if needed)
6 anchovy fillets, oil-packed
1 small garlic clove
6 fresh cilantro stems (leaves & tender stems)
white pepper (freshly ground, pinch of)
3/4 cup vegetable oil
2/3 cup green olives (such as Manzanilla, pitted, rinsed quickly if particularly salty & roughly chopped)

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

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