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Black Olive Aioli

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Category: Sauces, Butters and Dressing

Serving Size:

Black Olive Aioli



In a food processor combine shallots, garlic, eggs, Worcestershire, kalamata olives, Dijon mustard and lemon juice. Blend very well for at least 2 minutes. Slowly add in oil in a slow steady stream to emulsify. Season with salt and black pepper to taste.


  • 1 shallot, minced 1 teaspoons garlic, minced 1 whole egg 2 egg yolks 1 tablespoon worcestershire sauce 1 cup kalamata olives, pitted 1/4 cup dijon mustard 1/4 cup lemon juice 4 cups olive oil salt to taste black pepper to taste

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