Olive Aioli

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Ingredients

4 egg yolks

5 tbsp roasted garlic

1 tbsp lemon juice

3 tbsp Castelvetrano olives

¾ cup olive oil

1¼   cup blended oil 

Salt, to taste

1 oz water, very cold

2 cloves raw garlic

¼ cup basil leaves

Preparation

Combine yolks, lemon juice, roasted garlic, chopped olives, and salt in Robot-Coupe (food processor). Puree for 2-3 minutes until yolks are frothy and cooked.

Add cold water very slowly.

Begin to emulsify both oils in slowly until desired thickness/viscosity is achieved. Check seasoning and acid if needed.