Sunday, September 25, 2011

Kalamata Aioli

I use to make this a lot and then forgot about it until recently when the Bake had it with a side of hot french fries. Wow, this is great as a dip or a spread for sandwiches.

2 1/2 cups Best Food mayo
1/2 cup roasted garlic puree, mashed
1 fresh clove garlic
1 Tablespoon fresh lemon juice
1 cup pitted Kalamata Olives
salt and fresh pepper, to taste

Preheat oven to 350F.
Cut the top off a whole head of garlic, drizzle with olive oil, wrap in foil and roast for about an hour.
Puree olives and the fresh garlic clove in the food processor. Place in bowl and add garlic puree, lemon juice, and mayo, mixing well with a whisk. Add salt and pepper, to taste.

No comments:

Post a Comment