Wednesday, June 3, 2009

WDW - Kalamata Olive Aioli Dip

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Here's a fun one for those of you in Santa Clarita who have an affinity for the Olive Tapenade at Wolf Creek Restaurant. They call it Olive Tapenade but I think it's kind of a misnomer, as tapenade is merely chopped olives, with sometimes a little garlic, herbs, and olive oil mixed in. This is more than that - it's basically tapenade made into a creamy, tangy, dip, adding mayonniase and some other ingredients. I'm going to call it Kalamata Olive Aoili Dip - how's that for a name. It's really tasty, and I guarantee you'll like it if you think you don't like olives.

You may be wondering what the word Aoili means. You may just be wondering how in the world to pronounce it! It is pronounced A-Oh-Lee. The word has French roots, and is very similar to mayonnaise. It is traditionally made of olive oil and garlic, sometimes with the addition of egg yolk. The garlic is crushed, then olive oil and egg yolk are briskly whisked in to form a creamy emulsion. In this case, we cheat and use prepared mayonnaise, and add garlic, because raw egg yolks are a no-no. And, you will use Best Foods brand mayonnaise, of course. If you do not agree with me on that, please find another blog to read. Seriously. We differ too much.

Now, a bit about Kalamata olives...they are little purple Greek olives and they are heavenly. Trader Joe's has 'em. I LOVE olives, and eat them pretty much every day. And these tender, flavorful babies are one of my favorites. Incidentally, have you ever seen the "Olive Bar" at Whole Foods? WOW. All kinds of olives you can buy by the pound. Who says you can't buy happiness? It's right there, for sale.

A thinly sliced baguette goes very nicely with this dip. And, assorted veggies would be quite nice, too. Or, just a spoon works for me.

Kalamata Olive Aioli Dip

4 ounces (about 1 cup) pitted Kalamata olives
1 pinch black pepper
1 tablespoon grated Parmesan cheese
1⁄2 tablespoon lemon juice
1 clove garlic, peeled

3 to 4 leaves fresh basil
1 cup mayonnaise

Rinse olives well and drain; check for and remove any remaining pits. Combine olives, pepper, cheese, lemon juice, garlic and basil leaves in a food processor. Process until well blended. Add mayonnaise; pulse just until combined.


Makes 8 servings.

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3 comments:

Dana said...

Trying this tonight. OMG. That stuff is so good.

Sara said...

Awesome. Thanks for posting the recipe. We go to Wolf Creek in Calabasses and LOVE this. Will definitely make this and report back! :)

Anonymous said...

THANK YOU for that recipe! I've been trying to recreate that for years and seem to fall short! :0)