For this Portuguese green olive dip, olives are stirred into a whipped eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper. When I visited A Bolota, a lovely restaurant perched on the sweeping plains of the eastern Alentejo, this dip, called patê de azeitonas verdes, was brought to our table. As I nattered away with friends, I dipped, spread,...
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