Homemade Kalamata Olive Aioli

5 from 8 votes

Homemade Kalamata Olive Aioli

Homemade Kalamata Olive Aioli is a creamy Mediterranean sauce made with fresh garlic, lemon juice, and briny Kalamata olives. Ready in just minutes, it's perfect as a dip for fries, a spread for burgers and sandwiches, or a flavorful sauce for seafood, chicken, and vegetables.

Prep Time10

Total Time10

Course: Dip or condiment

Servings: tbsps

Calories: 154kcal

Author: Sally Humeniuk

Ingredients

2 garlic cloves
1 large egg yolk
2 tsps fresh lemon juice
½ tsp Dijon mustard
¼ cup extra-virgin olive oil or use light olive oil for a more milder flavor
12 pitted kalamata olives minced

Instructions

Make the garlic paste: Finely mince the garlic cloves, then sprinkle with a pinch of salt. Using the flat side of a chef's knife, mash and scrape the garlic until a smooth paste forms.
2 garlic cloves
Start the aioli: In a medium bowl, whisk together the egg yolk, lemon juice, and Dijon mustard until well combined.
1 large egg yolk, 2 tsps fresh lemon juice, ½ tsp Dijon mustard
Slowly add the oil: While whisking constantly, slowly drizzle in the olive oil until the mixture becomes thick, creamy, and fully emulsified. If the mixture begins to separate, stop adding the oil and continue whisking until smooth before adding more.
¼ cup extra-virgin olive oil
Finish the aioli: Whisk in the garlic paste and finely chopped Kalamata olives. Taste and season with additional salt if needed, keeping in mind that the olives are naturally salty. Add freshly ground black pepper, if desired.
12 pitted kalamata olives
Chill and serve: Cover and refrigerate for at least 30 minutes, if time allows, to let the flavors develop. Serve as a dip, spread, or sauce with your favorite appetizers and meals.

Notes

Use room-temperature ingredients for the easiest emulsification.
Add the oil slowly. A thin, steady stream while whisking creates a smooth, creamy aioli.
If the aioli separates, stop adding oil and whisk until it comes back together before continuing.
Use finely chopped olives. A food processor makes quick work of chopping them evenly.
Taste before adding salt. Kalamata olives contribute plenty of saltiness on their own.
Store in an airtight container in the refrigerator for up to 3 to 4 days.

Nutrition