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.

Ingredients

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 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

Preparation

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.

(5 ratings) Read Reviews

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Reviews

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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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What We're Cooking Now

Name: Green Olive Spread
Yield: Yields about 2 cups.
Cuisine: Portuguese
Ingredients: 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