Portuguese Green Olive Dip (Zwt-8) - cooking recipe

Ingredients

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)

Preparation

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.