Tapenade is a staple in my house, since it does double duty served with a cheese plate or used as a spread on your favorite panini. I must admit, however, I always end up making it with black olives, so I was thrilled when I found a recipe specifically for a tasty green olive spread. Because the olive's flavor takes center stage in this milk-based dip, I recommend using your favorite green olives; I chose castelvetranos since they impart an amazingly buttery flavor and bright green color, and they aren't incredibly briny.
The result was a salty and creamy dip that was perfect served on crunchy crostini, and would also be ideal in pasta or even as a dressing for salad. Move over, olive tapenade; it's all about going green! Keep reading for this simple recipe.
- 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
- 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.
- Dips, Appetizers
- North American
- Makes about 2 cups of dip