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Green Olive Spread

John Kernick

Yield: Yields about 2 cups.

What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of the olives to take center stage. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve.


  • 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 vegetable oil
  • 1-1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped
  • 1 baguette, sliced 1/2 inch thick and toasted

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 110
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 0
  • Sodium (mg): 160
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 1


  • Purée 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.


Rate or Review

Reviews (5 reviews)

  • Kzma | 12/18/2015

    I have made this three times, carefully following directions in the recipe and in these reviews, in both my food processor and in a blender. It has never set up, but just comes out liquid. The taste is divine, hence my continued efforts to get it to work. I use it for salad dressing, but continue to wish I could make the dip. I would like to figure out the problem ... Perhaps run the blender on a slower speed? I am using pure.

  • sanni | 06/13/2012

    I love this. I'm usually not a fan of mayonnaise, especially store bought which I can't even swallow. On the rare occasions I need some mayo I have to make my own and as pasteurized eggs aren't available in Germany I make this one for health concerns ( especially in summer). Therefore I don't use anchovy, but a little sugar and lemon juice. Never had problems with it not thickening.Thanks for this great recipe!

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