Aioli with tapenade

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 184, total fat 20 G., saturated fats 3 G., proteins 1 G., carbohydrates 2 G., fiber 0 G., cholesterol 16 mg, sodium 84 mg, sugar 0 G.

Sweet roasted garlic, black and green olives, and fragrant rosemary infuse this aioli with a gamut of flavors, enhanced by a dollop of anchovy paste. Blend all ingredients on high speed until smooth and creamy, and serve as an appetizer with chips, crackers, or fresh vegetables for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 head of garlic
Rapeseed oil (canola), to drizzle
1 large egg + 1 yolk
1 tbsp lemon juice (half a lemon)
1 teaspoon Dijon mustard
1 cup olive oil
1/4 cup pitted Castelvetrano olives, plus extra for serving
1/4 cup pitted Kalamata olives, plus extra for serving
1 tbsp capers + extra for serving
1 tbsp chopped fresh rosemary + extra for serving
1 teaspoon anchovy paste

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Kalamata olives, garlic, aioli sauce, Anchovies, capers, rosemary, lemon juice

Cooking the dish according to the recipe:

Baked garlic:

Preheat oven to 200°C (400°F). Trim the top third of the garlic to expose the cloves. Drizzle with canola oil and season with salt. Wrap in foil and bake until the cloves are soft and golden brown, about 40 minutes.
Place the egg, egg yolk, 1 tablespoon of crushed roasted garlic (4-5 cloves), lemon juice, mustard, and a pinch of salt in a blender. Blend until it forms a paste. Without stopping the blender, add the olive oil in a slow, steady stream to create a thick aioli sauce.

Add the Castelvetrano and Kalamata olives, capers, rosemary, and anchovy paste. Blend again on high speed until smooth. Season with salt to taste. Transfer to a tightly sealed container and refrigerate until ready to serve.
Before serving, garnish the aioli with sliced olives, capers and rosemary.

Categories:

recipe / Calorie content of prepared meals / Blender / Summer dishes / Party Dishes / Appetizers / Snacks / Vegetable appetizers / Sauces / Dips / Food Network - recipes