Portuguese Green Olive Dip (Zwt-8)

• 1/3 cup whole milk (more if needed)
• 6 anchovy fillets, oil-packed
• 1 small garlic clove
• 6 fresh cilantro stems (leaves & tender stems)
• white pepper (freshly ground, pinch of)
• 3/4 cup vegetable oil
• 2/3 cup green olives (such as Manzanilla, pitted, rinsed quickly if particularly salty & roughly chopped)

1. Add the 1/3 cup milk, anchovies, garlic, 2/3 of the cilantro + the pepper to a blender & pulse to combine. W/the motor running, pour the oil in what the Portuguese call a fio (or fine thread). Keep whirring until the oil is incorporated & the mixture thickens (30 sec to 1 1/2 min depending on the equipment).
2. Scrape the dip into a serving bowl & stir in the olives. Mince the remaining cilantro, sprinkle on top & serve. If the dip thickens, stir in a tbsp or 2 of milk.
3. NOTE: I don't know about your thoughts, but I'm esp intrigued w/the idea of using this mixture w/grilled fish or maybe even chicken breasts.

milk, anchovy, garlic, cilantro, white pepper, vegetable oil, green olives

Taken from www.food.com/recipe/portuguese-green-olive-dip-zwt-8-482856 (may not work)