When I visited A Bolota, a lovely restaurant perched on the sweeping plains of the eastern Alentejo, this dip, called patê de azeitonas verdes, was brought to our table. As I nattered away with friends, I dipped, spread, and nibbled, until I realized I alone had eaten all of it. Later, when I became friendly with the cook, Ilda Vinagre, I watched her make it and was flummoxed when she whipped up its silky base: milk “mayonnaise”—whole milk whirred into a smooth consistency with the addition of vegetable oil. I serve this as a dip with a platter of crudités, alongside crackers or bread, or, sometimes, as a topping for grilled fish.–David Leite
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, or a mini chop or handheld blender, works best.
Portuguese Green Olive Dip
- Quick Glance
- 5 M
- 5 M
- Makes about 1 1/2 cups
Special Equipment: A small mini chop or hand blender