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A bowl with creamy green olive dip behind five slices of baguette with dip on one.
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5 / 8 votes

Portuguese Green Olive Dip

For this Portuguese green olive dip, olives are stirred into a whipped eggless 'mayonnaise' made with milk, oil, anchovies, garlic, and white pepper.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizers
Cuisine: Portuguese
Servings: 12 servings | 1 1/2 cups
Calories: 140

Equipment

  • A small mini chop or hand blender

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
US - Metric

Instructions

  • 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

Serving: 2tablespoons | Calories: 140kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 193mg | Fiber: 0.3g | Sugar: 0.4g