Blackolivemayonnaise Recipes

Steps:

• Place the garlic cloves into the bowl of a food processor and pulse until finely chopped.
• Add the olives and parsley and pulse again until the mix is almost a puree.
• Add the mayonnaise, lemon juice(if using) and salt and pulse until just combined.
• With the processor running, add the olive oil in a stream.
• Pour into a bowl and chill until ready to use.
• Great served with sandwiches, over toast, flatbread, pita chips, etc.

Steps:

• Preheat grill.
• Brush both sides of the bread with olive oil. Place 4 slices of bread on a baking sheet and place 2 slices of fontina, 4 slices of pepper, artichokes and arugula on each slice of bread. Top each slice with the remaining 4 slices of bread and grill for 3 to 4 minutes on each side, or until golden brown and the cheese has melted.
• Black Olive Mayonnaise: Place all ingredients in a food processor and process until smooth. Serve with sandwiches.

Steps:

• Put the garlic cloves into the bowl of a food processor and pulse until finely chopped. Add the olives and parsley and pulse again until the mix is almost a puree. Add the mayonnaise and salt and pulse until combined. With the processor running, add the olive oil in a stream. Pour into a bowl and refrigerate until ready to use.

Steps:

• Stir together all ingredients. Chill, covered, 1 hour (for flavors to develop).

Steps:

• Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
• Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
• Place a lid on the jar and refrigerate until use, for up to two weeks.

Steps:

• Put egg, salt and spices into a food processor.
• Add lemon juce and pulse a couple of times to blend.
• Turn the processor onto continuous mode and sloooowwwly pour the olive oil into the processor tube. Stream should be no larger than a pencil thick.
• When the stream is done continue to the count of five. Your done.
• Use in salads, sandwiches and anything calling for Mayonnaise.

Steps:

• Place the egg yolk in a stainless-steel bowl. Begin whisking in the grape-seed oil drop by drop, as slowly as you can bear. Continue in this manner, following with the olive oil, as the mixture thickens. Once the mayonnaise has emulsified, add the remaining oil in a slow, steady stream, whisking all the time. If the mixture gets too thick and is difficult to whisk, add a drop or two of water.
• Pound the garlic with 1/4 teaspoon salt with a mortar and pestle. Add half the olives, and pound to a paste. Roughly chop the remaining olives. Fold the garlic-olive paste and the chopped olives into the mayonnaise. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne pepper. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water; this will also make it creamier.