Portuguese Green Olive Dip Zwt 8 Recipes

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.

Steps:

• Cook pasta according to pkg directions (Omit salt & fat). Drain.
• Heat oil in a lrg skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper & saffron (if desired).
• Crumble beef into pan. Cook 5 min or until beef is browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a boil, reduce heat & simmer 15 minutes.
• Add cooked spaghetti to sauce mixture. Cook 2 min or until thoroughly heated. Sprinkle w/remaining 1 tbsp parsley to serve.

Steps:

• Place all ingredients except tomatoes and olive oil in a blender and blend until smooth.
• Spread on a serving platter and refrigerate for 1 hour.
• Garnish with tomato pieces, sprinkle with oil, and serve.

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.

Steps:

• Combine cheeses, Worcestershire sauce and garlic salt in a small bowl; beat until smooth.
• You could also do this in a food processor.
• Stir in the chopped olives; pulse in lightly if using food processor.
• Pack into a small serving bowl and refrigerate for at least 2 hours to let flavours blend.
• Garnish with additional sliced green olives if you wish and serve with an assortment of crackers and raw veggies.

Steps:

• Heat med-sized sauce pot on med-high heat. Add chorizo to render fat & brown.
• Reduce heat to med. Add onions + garlic & cook until tender (about 5 min).
• Add cans of black eyed peas w/their liquid & bring mixture to a boil. Cook for 2 min & reduce to a simmer. Reduce liquid by half.
• Add cream cheese, tahini, cumin, lemon juice, parsley & lemon zest. Combine well.
• Transfer mixture to a food processor (or blender) to puree (I will use my hand-held blender for this). Drizzle in olive oil slowly. Puree until smooth (for about 5 min). Remove & refrigerate until ready to serve.
• *To Serve* - Garnish w/a drizzle of extra virgin olive oil, parsley or a sprinkle of paprika. Serve w/grilled bread & raw veggies for dipping.
• *Note* - The recipe said it served 4, but I see it as much closer to serving 6 as an appy.