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Portuguese Green Olive Dip (Pate de Azeitonas Verdes)

This Portuguese Green Olive Dip (Pate de Azeitonas Verdes) is a silky, creamy dip that is excellent served with vegetables or flatbread.


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Prep Time: 15 | Cook Time: 0 | Ready In: 15
Ingredients: Print   Add to cart
US Metric

1/3 cup whole milk
6 oil-packed anchovy fillets
1 small garlic clove, smashed
6 sprigs fresh cilantro, use both leaves & stems
pinch of freshly ground white pepper
3/4 cup vegetable oil
2/3 cup pitted green olives (manzanilla), rinsed quickly if too salty, roughly chopped
vegetables, crackers or bread for dipping


Cooking Process:

1. Add 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.

Tips:
*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, a mini chop or a handheld blender works best.
*This can also be used as a topping for grilled fish.

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