Green Olive Dip (Pata de Azeitonas Verdes)

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This dip is made with full beverage that is whipped into a silky consistency on with garlic, anchovies and rootlike oil. It's champion not to marque this successful a nutrient processor, which has excessively wide a vessel to guarantee a due emulsion. A blender oregon mini nutrient processor works best.

Serve with crudites, crackers oregon bread, oregon arsenic a topping for grilled fish.

Adapted from "The New Portuguese Table," by David Leite (Clarkson Potter, to beryllium published Aug. 18, 2009).

Ingredients

measuring cup

Servings: 1.5 cups

1/3 cupful full milk
6 oil-packed anchovy fillets (not drained oregon rinsed)
1 tiny clove garlic, smashed
Leaves and tender stems from 6 stems cilantro
Pinch freshly crushed achromatic pepper
3/4 cupful rootlike oil
2/3 cupful pitted greenish olives, specified arsenic manzanilla (rinsed rapidly if peculiarly salty), coarsely chopped

Nutritional Facts

Per tablespoon

Calories
66
Fat
7 g
Saturated Fat
1 g
Sodium
46 mg
Cholesterol
1 mg

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The New Portuguese Table," by David Leite (Clarkson Potter, to beryllium published Aug. 18, 2009).

Tested by Bonnie S. Benwick.

Published March 13, 2026