Blackolivemayonnaise Recipes

BLACK OLIVE SPREAD

Steps:

• Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

BLACK OLIVE MAYONNAISE

Steps:

• Place the garlic cloves into the bowl of a food processor and pulse until finely chopped.
• Add the olives and parsley and pulse again until the mix is almost a puree.
• Add the mayonnaise, lemon juice(if using) and salt and pulse until just combined.
• With the processor running, add the olive oil in a stream.
• Pour into a bowl and chill until ready to use.
• Great served with sandwiches, over toast, flatbread, pita chips, etc.

GARDEN GRILLED CHEESE SANDWICHES WITH BLACK OLIVE MAYONNAISE

Steps:

• Preheat grill.
• Brush both sides of the bread with olive oil. Place 4 slices of bread on a baking sheet and place 2 slices of fontina, 4 slices of pepper, artichokes and arugula on each slice of bread. Top each slice with the remaining 4 slices of bread and grill for 3 to 4 minutes on each side, or until golden brown and the cheese has melted.
• Black Olive Mayonnaise: Place all ingredients in a food processor and process until smooth. Serve with sandwiches.

BLACK OLIVE RELISH

Steps:

• In a small bowl, combine shallot with vinegar; let stand 15 minutes. Add olives, thyme, and parsley, and stir in olive oil. Season with pepper, and serve.

BLACK OLIVE VINAIGRETTE

Steps:

• Simmer broth in saucepan until reduced to 1/2 cup.
• Mix reduced broth, oil, vinegar, olives, shallots, mustard and black pepper.
• Serve over your favorite greens.

BLACK OLIVE MAYONNAISE

Steps:

• Stir together all ingredients. Chill, covered, 1 hour (for flavors to develop).

BLACK OLIVE PASTE

Steps:

• In the bowl of a food processor fitted with a steel blade, blend the olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste. With the processor on, slowly add the olive oil until combined, about 2 minutes. Transfer the olive paste to a small bowl, and set aside.

BLACK OLIVE AïOLI

Steps:

• Place the egg yolk in a stainless-steel bowl. Begin whisking in the grape-seed oil drop by drop, as slowly as you can bear. Continue in this manner, following with the olive oil, as the mixture thickens. Once the mayonnaise has emulsified, add the remaining oil in a slow, steady stream, whisking all the time. If the mixture gets too thick and is difficult to whisk, add a drop or two of water.
• Pound the garlic with 1/4 teaspoon salt with a mortar and pestle. Add half the olives, and pound to a paste. Roughly chop the remaining olives. Fold the garlic-olive paste and the chopped olives into the mayonnaise. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne pepper. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water; this will also make it creamier.

BUTTER-FRIED ASPARAGUS WITH BLACK OLIVE & LEMON MAYONNAISE

Steps:

• First, make the mayonnaise. In a food processor, add the whole olives, egg yolks, vinegar, mustard and anchovy, and blend until you have a smooth paste. Slowly add the oil until it becomes thick and glossy. To finish, stir through the chopped olives, lemon juice and cayenne pepper.
• Next, in a pan over a low heat, warm the clarified butter until it melts. Put the flour, beaten eggs and brioche crumbs into three separate bowls. Dip the asparagus stem into the flour, leaving the tip uncovered, then dip it into the beaten egg and finally into the brioche crumbs. Repeat for each spear.
• Turn up the heat until the melted butter is hot. Add four spears of asparagus and fry for 1 min or so - it will cook quickly. Use a slotted spoon to lift them onto a plate lined with kitchen paper. Repeat with the remaining spears. After each batch comes out of the butter, grate over the Parmesan. Serve with the mayo.

BLACK OLIVE PASTE

Steps:

• In a large bowl, combine the ingredients and blend with a fork. If using a food processor, be very careful not to over-process; a chunky texture is better. Store in a tightly sealed container in the refrigerator for up to one month.
• To use the olive paste as a marinade, slather chicken, fish, beef or veal well and marinate for up to 6 hours before cooking. The mixture can also be used as a sauce by spooning over meat, poultry or fish in the last five minutes of cooking.