Garlic Mayo and Assorted Olive Spreads
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
3
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1 mg | (0 %) | ||
| Calcium | 1 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
900
- For the ailoi
- 3 cloves garlic cloves (crushed)
- ½ tsp salt
- 2 egg yolks
- ½ tsp Dijon mustard
- 1.333 cups extra virgin olive oil
- 2 Tbsps lemon juice
- Sea salt
- freshly ground Black pepper
- For the black olive tapenade
- 9 ozs black Olives (pitted)
- 2 Tbsps Caper (drained and rinsed)
- 2 cloves garlic cloves (crushed)
- 3 Tbsps extra virgin olive oil (plus extra to cover)
- For the green olive tapenade
- 6 small Anchovy fillet
- 6 ozs green Olives (pitted)
- 2 cloves garlic cloves (crushed)
- 1 lemon (juice)
- 2 Tbsps chopped parsley
- ⅜ cup extra virgin olive oil (plus extra to cover)
Preparation steps
1.
For the aioli: put the garlic, salt, egg yolk, mustard and lemon juice in a food processor.
2.
With the motor running, add the oil in a thin steady stream and blend until the aioli thickens.
3.
Season to taste with salt and pepper.
4.
Spoon into cold sterilised jars. Seal tightly and store in the refrigerator for up to 3 days.
5.
For the black olive tapenade: put all the ingredients into a food processor and blend until the olives are roughly chopped - not a smooth puree.
6.
Spoon into cold sterilised jars and cover the top with a thin film of oil. Seal tightly and store in the refrigerator for up to 2 weeks.
7.
For the green olive tapenade: put all the ingredients into a food processor and blend until the olives are roughly chopped - not a smooth puree.
8.
Spoon into cold sterilised jars and cover the top with a thin film of oil. Seal tightly and store in the refrigerator for up to 1 week.
