Green Olive Dip
Makes About 1 1/2 Cups
1/2 cup whole milk
6 oil-packed anchovy fillets
1 small garlic clove, smashed
leaves and tender stems of 6 fresh cilantro sprigs
pinch of freshly ground white pepper
2/3 cup pitted green olives such as Manzanilla, rinsed quickly if particularly salty, roughly chopped
1. Add the 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 to 40 seconds.
2. Scrape the dip into a serving bowl and stir in the olives. Mince the remaining cilantro, sprinkle on top, and serve.
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