Olive and Anchovy Aïoli

  • Serves

    makes ABOUT 1 CUP

This pleasurably salty, punched-up mayonnaise enlivens sandwiches and makes a gutsy accompaniment to grilled meats and fish. The aioli is best made at least 30 minutes prior to serving as its flavor improves with time. Leftovers can be kept for 2 days, covered and refrigerated. You can also use a food processor or blender if a mortar and pestle is unavailable. This recipe comes from Tara O'Brady, author of the blog Seven Spoons.


  • 2 small garlic cloves, peeled
  • 14 tsp. kosher salt, plus more to taste
  • 1 tsp. grainy mustard
  • 14 tsp. anchovy paste
  • 4 small dry-cured small black olives, pitted and roughly chopped
  • 1 12 tbsp. freshly-squeezed lemon juice, plus more to taste
  • 1 egg yolk
  • 6 tbsp. canola oil
  • 2 tbsp. extra-virgin olive oil
  • Freshly ground black pepper, to taste


Step 1

Using a mortar and pestle, pound the garlic into a coarse paste with 1⁄4 tsp. kosher salt. Stir in the mustard, anchovy paste, and chopped olives. Add the egg yolk and lemon juice and whisk into the mixture.

Step 2

Pour the canola oil into the yolk mixture in a thin, steady stream, whisking constantly to emulsify. Once aioli comes together and is well-blended, whisk in the extra-virgin olive oil. Season to taste with salt, freshly ground black pepper, and additional lemon juice as needed.

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