Green Olive Spread

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

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.