Comments on: Portuguese Green Olive Dip

By: David Leite

David Leite — Fri, 21 Aug 2009 17:24:10 +0000

Kelly, the oil in oil-packed anchovies add a more body and anchovy taste to the dip. You can certainly try the salt-packed version, but you might need to add a dribble more oil and process it a bit longer.

By: Kelly Crichton

Kelly Crichton — Fri, 21 Aug 2009 17:21:43 +0000

Sounds delicious…any problem using salt-packed anchovies, if they’re well-rinsed?

By: David Leite

David Leite — Fri, 21 Aug 2009 01:07:56 +0000

Pamela, you’re more than welcome. If you’re making it in large quantities be mindful of the emulsion. For the photo shoot, the stylists made it in big batches, but it took far longer to thicken. Also, stir in the olives not too long before serving.

By: Pamela

Pamela — Fri, 21 Aug 2009 00:15:58 +0000

WOW! I made a trial run of this today for a wedding I’m catering on Saturday. It. Is. Amazing. Thanks very much.

By: David Leite

David Leite — Sun, 16 Aug 2009 21:33:00 +0000

Casey, I’m so glad you tried the dip. Emulsifications can be tricky, until you’ve tried a few. But you did it perfectly. Using a hand blender is how I get the absolute best results. And you did exactly as I do: stop just as the right texture is reached. You may have some oil left over, you may need a bit more. Each time is different. I hope you make the dip many more times.

By: Casey

Casey — Sun, 16 Aug 2009 18:54:14 +0000

When I first saw this recipe I was pretty sure I wouldn’t make it. Then I kept seeing it on the side bar…the picture looked SO good! Still, I was a bit intimidated. I whipped this together this morning using a hand blender and a two cup capacity glass measuring cup. It’s really good!

At first I thought the mixture would never emulsify. It stayed pretty loose until about two-thirds of the oil was in. I think I may have poured the oil in too slowly. All the sudden it was thick, and all the oil wasn’t in yet. I ended up adding a few teaspoons more of milk and was done.

Thank you so much for sharing this recipe, Mr. Leite!

By: David Leite

David Leite — Fri, 07 Aug 2009 12:54:12 +0000

Sarai, so glad you liked it. Yes pouring in the oil slowly and giving it more time to whip up time helps consistency. Also I find that If I don’t rinse the olives, it makes the dip thicker, but it can have a slightly salty/briny edge to it.

By: Sarai

Sarai — Fri, 07 Aug 2009 04:09:41 +0000

I made this dip for a dinner party a couple of weeks ago. I found this recipe last minute and didn’t make it first to try, so I was slightly hesitant. I found the ingredients easily, even though it was a last minute idea. It started the night off perfectly! Everyone was so excited by it. The anchovies and green olives weren’t overwhelming, yet loud enough to be so very tasty. All I heard for 1/2 an hour was “yum, yum, yum.” We served it with a Pinot Grigio, which went well. This dip was a breeze to make. I want to do it a few more times to get it just right. I need to drizzle the olive oil even more slowly, so as to get a thicker consistency. I look forward to the practice. Thanks for stimulating my taste buds and for the inspiration!