Steps
- Strip the leaves and tender stems from 6 cilantro sprigs. Put two-thirds in a narrow blender with ⅓ cup of whole milk, 6 small oil-packed anchovy fillets, and 1 small garlic clove. Add white pepper and pulse to combine.
- With the motor running, pour in ¾ cup of vegetable oil in a very thin stream. Blend for 30-90 seconds, until thick and smooth.
- Transfer to a bowl and stir in ⅔ cup of roughly chopped pitted green olives. Chop the remaining cilantro and sprinkle over; loosen with a little milk if needed.