Green Olives Spread
I found this recipe in old issue of Fine Cooking magazine. The spread is creamy and delicious. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve.
Ingredients (for about 2 cups):
2/3 cup whole milk; more if needed
12 large oil-packed anchovy fillets
2 small cloves garlic, smashed
16 fresh cilantro sprigs, coarsely chopped
freshly ground white pepper
1 1/2 cups olive oil
1 1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped
1 baguette, sliced 1/2 inch thick and toasted
Puree the milk, anchovies, garlic, cilantro, and a pinch of pepper in a blender. With the motor running, slowly pour the oil through the feed hole in the blender cap.
It is perfect if you want to go green for St. Patrick's Day.
Ingredients (for about 2 cups):
2/3 cup whole milk; more if needed
12 large oil-packed anchovy fillets
2 small cloves garlic, smashed
16 fresh cilantro sprigs, coarsely chopped
freshly ground white pepper
1 1/2 cups olive oil
1 1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped
1 baguette, sliced 1/2 inch thick and toasted
Puree the milk, anchovies, garlic, cilantro, and a pinch of pepper in a blender. With the motor running, slowly pour the oil through the feed hole in the blender cap.
Scoop the spread into a serving bowl, cover with plastic, and
refrigerate until ready to serve, up to 3 days. Just before serving,
stir in the olives. The spread will thicken a bit more when the olives
are added. If it thickens too much, thin it with a bit of milk.
Serve with the toasted baguette slices.
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