Portuguese Green Olive Dip
If you want to add more gluten free and pescatarian recipes to your repertoire, Portuguese Green Olive Dip might be a recipe you should try. One serving contains 271 calories, 1g of protein, and 30g of fat. For 41 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for The Super Bowl. 1292 people were glad they tried this recipe. It works well as a condiment. If you have anchovy filets, white pepper, vegetable oil, and a few other ingredients on hand, you can make it. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes roughly 5 minutes. With a spoonacular score of 12%, this dish is not so outstanding. Similar recipes include Grilled Bread with Shrimp, Portuguese Aioli, and Green Olive Relish, Green Olive Dip, and Artichoke and Green Olive Dip.
Servings: 6
Preparation duration: 5 minutes
Ingredients:
6 oil-packed anchovy filets
Leaves and tender stems of 6 fresh cilantro sprigs
1 small garlic clove
2/3 cup pitted green olives such as Manzanilla, rinsed quickly if particularly salty, roughly chopped
3/4 cup vegetable oil
Pinch of freshly ground white pepper
1/3 cup whole milk, more if needed
Equipment:
blender
bowl
Cooking instruction summary:
1. Add the 1/3 cup 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 seconds to 1 1/2 minutes, depending on your equipment.2. Scrape the dip into a serving bowl and stir in the olives. Mince the remaining cilantro, sprinkle on top, and serve. If the dip thickens, stir in a tablespoon or two of milk.
Step by step:
1. Add the 1/3 cup 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 seconds to 1 1/2 minutes, depending on your equipment.
2. Scrape the dip into a serving bowl and stir in the olives. Mince the remaining cilantro, sprinkle on top, and serve. If the dip thickens, stir in a tablespoon or two of milk.
Nutrition Information:
covered percent of daily need
