Olive Aioli Makes approx. 3 cups
Preparation
- Combine yolks, lemon juice, roasted garlic, chopped olives, and salt in Robot-Coupe (food processor).
- Puree for 2-3 minutes until yolks are frothy and cooked.
- Add cold water very slowly.
- Begin to emulsify both oils in slowly until desired thickness/viscosity is achieved.
- Check seasoning and acid if needed.
Ingredients
- 4 egg yolks
- 5 tbsp roasted garlic
- 1 tbsp lemon juice
- 3 tbsp Castelvetrano olives
- ¾ cup olive oil
- 1¼ cup blended oil
- Salt, to taste
- 1 oz water, very cold
- 2 cloves raw garlic
- ¼ cup basil leaves
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