Black Olive Aioli
Ingredients
1 egg yolk
2 teaspoons fresh lemon juice
2 cloves garlic, peeled
1/4 cup kalamata olives, pitted
1 tablespoon fresh oregano
3/4 cup light olive oil
salt & pepper to taste
An awesome sauce for serving over steak or fish and as a side with fried potatoes, fresh vegetables, & whatever.
Directions
Combine the yolk, lemon juice, and garlic in a blender or a food processor.
With the motor running, slowly drizzle in the 1/2 cup of the oil to emulsify.
Add in the olives and the oregano and pulse to combine.
With the motor running, slowly add more oil to achieve a desired consistency.
Serve immediately or store in an airtight container and refrigerate.
Additional Notes
Technically, Aioli is just mayonnaise. In reality, however, it is so much more. Ground fresh garlic adds an incredible spice to any uncooked preparation, not to mention the aroma. Adding in the salty flavour of the olives and the heady, herbal pungency of fresh oregano here creates the same flavour you’d get from a tapenade but with the added benefit of a luxuriously silky texture. Its great served as a dip, but when melted over a warm piece of meat, it combines with the meat juices into an exceptional sauce.
