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Homemade Aioli with Kalamata Olives- You might lick the bowl

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Homemade Aioli with Kalamata Olives. Amazing with french fries, burgers, steamed artichokes. Amazing, ready in less than 10 minute

Homemade Aioli with Kalamata Olives in a white bowl next to fries

This aioli will amaze you and when you serve it, your guests are going to wipe the bowl clean so not a drop goes to waste. Seriously, I shared the recipe for Homemade Aioli with Kalamata Olives with my son Chris Kramer, who is the current General Manager and a published mixologist at The Larchmont restaurant in Los Angeles. He was intrigued and had the chef give it a try. The kitchen staff loved it so much they served Kalamata Aioli for the first time the other day. At The Larchmont! Patrons raved about it and it will be a regular menu condiment served with their Steak Frites and “legendary” Burger. At The Larchmont (I know I said that)! A upscale, fine-dining historical restaurant! In Los Angeles! Yes, I might be shouting! But it’s reeeeeally good!

Homemade Aioli in a white bowl served with fries in a black bowl

If you haven’t just skipped right to the recipe, here’s more for you. The nucleus for Kalamata Aioli was created at a lunch date in a Nordstrom Café with one of my good friends. I’d never tried Kalamata Aioli but Kim raved about it so we placed our orders around their fries and this sauce. Well, she wasn’t kidding, we ran out of the fries and literally finished the last bit of Kalamata Aioli by wiping it up with our fingers. It was my birthday so she actually gave me the last swipe from her bowl. Not a great visual, I know but it’s that good! What’s that you say? Aioli sounds fancy and difficult to make? An what’s the difference between aioli and plain ol’ mayo? Well, I’m going to tell you but don’t you dare think of just adding kalamata olives to a store bought “something” and calling it good! Let me help you out.

First of all, homemade aioli and even homemade mayonnaise is amazing and so much better tasting than store-bought, not to mention better for you (egg yolks are super good for you!). It comes together in a flash. Both aioli and mayonnaise begin with a fresh egg yolk, lemon juice, and a little Dijon mustard, but where mayonnaise uses vegetable oil in the mix, aioli typically uses healthy extra-virgin olive oil for a more fruity flavor. Garlic is also typical in aioli (mustard is optional in both but I recommend it). The best part?-The only tool you need is a hand whisk. No blender or food processor required! Here’s what I do:

collage of garlic chopped and mashed into paste

First, prepare your garlic paste: smash and mince two garlic cloves with a heavy knife. Add a little sea salt and continue to mash and chop until you can slice the flat edge of the knife over the garlic and an almost smooth paste is created. Here’s a good video tutorial for making garlic paste.

collage of egg and oil being whisked together for aioli

Then assemble your egg yolk, Dijon, lemon juice, oil, salt, and olives (in this recipe I used EVOO with a smidgen of expeller-pressed canola oil poured in to mellow it a little). Whisk your egg, add the lemon juice and mustard, then slowly start to incorporate the oil. Whisk until the oil and yolk are no longer separate.

collage of aioli sauce and olives

Add the garlic paste and whisk again. At the very end, whisk in kalamata olives that have been finely chopped. You might need your food processor just to mince the olives finely enough. Note: My aioli turns out pretty yellow because I use free-range eggs from my backyard chickens.

Aioli sauce with olives in a white bowl served with fries in a black bowl

We experimented with making it and eating it fresh and I made a batch a day ahead of serving. It was just as delicious the next day so make it whenever you want. The aioli can be stored in the fridge for as long as the best-by date on your egg carton.

Close up of aioli sauce in a white bowl with fries in a black bowl

That’s it! Amazing served with homemade fries, but you can use it on anything you typically use mayo or regular aioli. It was fabulous also served with pretzel chips and would be a great burger or roast chicken topping. Serve it with steamed artichokes. Try this for your next football party or for the holiday gatherings (or if you live in L.A., I guess you could just go to The Larchmont). But at least double the recipe. Oh, and my husband basically ate an entire batch the other night with slices of pizza and used his last piece of crust to wipe the bowl clean. (Big smiley face here)

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5 from 8 votes

Homemade Aioli with Kalamata Olives- You might lick the bowl

Make the kalamat aioli and serve immediately or store up to several days before serving. It's equally as delicious a few days after mixing. Serve with french fries, pretzels, burgers, or steamed artichokes
Course Dip or condiment
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 /3 cup
Calories 989
Author Good Dinner Mom

Ingredients 

  • 2 garlic cloves
  • 1 large egg yolk
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • 3 Tablespoons vegetable oil, or canola, optional
  • 12 pitted kalamata olives, minced

Instructions

  • Mince and mash 2 garlic cloves to a paste with a pinch of salt using a large heavy knife.
  • Whisk together 1 yolk, 2 teaspoons lemon juice, and ½ teaspoon mustard in a bowl.
  • Combine ¼ cup EVOO, 3 Tablespoons vegetable oil (if using), and add slowly to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
  • Whisk in garlic paste and 12 kalamata olives. Season with more salt, if needed (remember the kalamata olives are pretty salty-tasting. Add fresh ground black pepper, if desired).
  • Chill, covered, until ready to use. May be stored in the refrigerator as long as the use-by date on the carton from the egg yolk you used.
  • Serve with homemade fries, pretzels or pretzel chips, burgers, chicken, or steamed artichokes.
Nutrition Facts
Homemade Aioli with Kalamata Olives- You might lick the bowl
Amount Per Serving
Calories 989 Calories from Fat 972
% Daily Value*
Fat 108g166%
Saturated Fat 13g81%
Trans Fat 0.2g
Polyunsaturated Fat 19g
Monounsaturated Fat 74g
Cholesterol 194mg65%
Sodium 787mg34%
Potassium 78mg2%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 451IU9%
Vitamin C 6mg7%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted, tested and retested from menu item at Nordstrom Café.
Homemade Aioli with Kalamata Olives Pinterest Pin

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Published on November 11, 2016

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    Recipe Rating




  1. dawn says

    June 27, 2022 at 6:10 AM

    5 stars
    This sauce is an absolute winner. Simple, easy and versatile. Thank you!

    Reply
  2. gretchen h says

    June 27, 2022 at 6:09 AM

    5 stars
    This sauce is the bomb, I’ve made this recipe a gazillion times. I’ve used it on wraps, over chicken, greek pita pockets. It’s ridiculously delicious.

    Reply
  3. susan says

    May 4, 2022 at 5:54 AM

    5 stars
    Just made this tonight to use as a condiment on my Spicy Italian sandwich. The whole family thought it was very good and I will definitely make it again.

    Reply
    • Sally Humeniuk says

      May 4, 2022 at 7:18 AM

      Hi Susan, thanks for sharing this. I’ll have to try it on my next sandwich!

      Reply
  4. kimberly willis says

    May 4, 2022 at 5:52 AM

    5 stars
    amazing aioli! served it over crab cakes and turned out perfectly! Thanks Sally for sharing a wonderful sauce.

    Reply
    • Sally Humeniuk says

      May 4, 2022 at 7:19 AM

      Hi Kimberly, Oh yes, this sauce good for so many things. I love the idea of having it on crab cakes!

      Reply
  5. emily says

    May 4, 2022 at 5:51 AM

    5 stars
    very easy to make Aioli. I added a dash of cayenne pepper for a little kick. This was so, so good and went well with our tater tots and fries.

    Reply
  6. mindy h says

    May 4, 2022 at 5:49 AM

    5 stars
    Awesome! This is just what I was looking for to spread on my steak sandwiches. It made it so delicious!!

    Reply
  7. amanda t says

    February 19, 2022 at 8:11 AM

    5 stars
    Delicious! Made as written and would not change a thing. Be sure to allow this to sit in the fridge for a few hours to allow the flavors to blend. I will def be making this again~YUM! Thanks for sharing.

    Reply
  8. beth m says

    February 19, 2022 at 8:09 AM

    5 stars
    I made just as the directions said. It turned out great! served with antipasto platter and was delicious but next time I think I’ll try it with fries. that looks amazing!

    Reply
  9. Jaclyn says

    November 17, 2016 at 9:34 AM

    I’ve been looking for a great aioli recipe! Love the olives addition. I can’t wait to try this one!

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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