Green Olive Dip Maazat Zaytoon Recipes

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ARTICHOKE AND GREEN OLIVE DIP



Artichoke and Green Olive Dip image

Make and share this Artichoke and Green Olive Dip recipe from Food.com.

Provided by Ceezie

Categories     < 15 Mins

Time 5m

Yield 3 cups

Number Of Ingredients 7

2 (14 2/3 ounce) cans whole artichoke hearts
1/2 cup extra virgin olive oil
2 teaspoons fresh lemon juice
1 garlic clove, minced
1 cup pitted green olives, finely chopped
fresh ground pepper
1/4 cup finely chopped fresh parsley

Steps:

  • Drain artichoke hearts and rinse in cool water.
  • Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
  • Puree until smooth, 2 to 3 minutes.
  • Transfer to a bowl and stir in green olives.
  • Season with pepper to taste.
  • Chill at least 2 hours.
  • Before serving, stir in the chopped parsley.

PORTUGUESE GREEN OLIVE DIP (ZWT-8)



Portuguese Green Olive Dip (Zwt-8) image

Found at Leite's Culinaria when I went in search of Spanish olive recipes. David Leite is the author of The New Portuguese Table Cookbook & says he serves this as a dip w/crudités, alongside crackers or bread or as a topping for grilled fish. He also said "Don't make this in a food proc. The bowls of most proc are too lrg to allow the scant amt of ingredients to whip up to the right consistency. A sml narrow blender (or a mini chop or handheld blender) works best. I noted that 1 reviewer solved this issue by doubling the recipe & was glad she did since it was so popular w/her guests. I hope it will be equally well-received by you. (Both yield & times have been estimated) *Enjoy!*

Provided by twissis

Categories     Portuguese

Time 10m

Yield 6 2 Tbsp Servings, 6 serving(s)

Number Of Ingredients 7

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)

Steps:

  • 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).
  • 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.
  • 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.

Nutrition Facts : Calories 280.5, Fat 30.4, SaturatedFat 4.2, Cholesterol 4.8, Sodium 386.1, Carbohydrate 1.5, Fiber 0.6, Sugar 0.8, Protein 1.8

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