10 minutes
A creamy, tangy spread that combines the rich flavors of olives and garlic with mayonnaise.
Garlic Clove, peeled, finely chopped
each
Kalamata Olives, pitted, finely chopped
cups
Capers, rinsed, finely chopped
teaspoons
teaspoons
Black Pepper, freshly ground
teaspoons
pinches
cups
1. Chop Ingredients
Finely chop one peeled garlic clove along with half a cup of pitted Kalamata olives and two teaspoons of rinsed capers to create small, even pieces for a balanced aioli.
2. Combine with Condiments
Combine the chopped mixture in a small bowl with two teaspoons of Dijon mustard, a quarter teaspoon of freshly ground black pepper, and a pinch of sea salt.
3. Mix with Mayonnaise
Add one cup of the best-quality mayonnaise to the mixture. Stir everything together until well mixed, ensuring the olives and capers are evenly distributed throughout the mayonnaise.
4. Serve and Store
The olive aioli is now ready to be enjoyed. Store any leftovers in the refrigerator for a burst of flavor ready whenever you need it.
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