Homemade Kalamata Olive Aioli
This homemade aioli with Kalamata olives is creamy, garlicky, and full of bold Mediterranean flavor. Made with simple ingredients and a quick whisking method, it’s an easy, versatile sauce that works as a dip, spread, or finishing touch for a wide variety of dishes.
Servings: 4 tbsps
Calories: 154kcal
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 garlic cloves to a paste with a pinch of salt using a large heavy knife.2 garlic cloves
- Whisk together 1 yolk, 2 teaspoons lemon juice, and ½ teaspoon mustard in a bowl.1 large egg yolk, 2 teaspoons fresh lemon juice, ½ teaspoon Dijon mustard
- 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.)¼ cup extra-virgin olive oil, 3 Tablespoons vegetable 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).12 pitted kalamata olives,
- 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.
Notes
Notes & Tips
- Add the oil slowly. Pouring the oil in a thin, steady stream while whisking helps the aioli emulsify properly and stay smooth.
- If the aioli breaks, don’t panic. Stop adding oil and whisk vigorously until the mixture comes back together, then continue slowly.
- Use good-quality olive oil. Extra-virgin olive oil adds the best flavor, but if it tastes too strong, you can balance it with a small amount of neutral oil.
- Season carefully. Kalamata olives are naturally salty, so taste the aioli before adding additional salt.
Nutrition
Serving: 4tbsps | Calories: 154kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 49mg | Sodium: 197mg | Potassium: 20mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.3mg