Garlic Mayo and Assorted Olive Spreads

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(1 vote)
Garlic Mayo and Assorted Olive Spreads
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
3
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie3 cal.(0 %)
Protein0 g(0 %)
Fat0 g(0 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.1 mg(1 %)
Vitamin K0.2 μg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0 μg(0 %)
Pantothenic acid0 mg(0 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium1 mg(0 %)
Calcium1 mg(0 %)
Magnesium0 mg(0 %)
Iron0 mg(0 %)
Iodine0 μg(0 %)
Zinc0 mg(0 %)
Saturated fatty acids0.1 g
Uric acid0 mg
Cholesterol1 mg
Complete sugar0 g

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
cup extra virgin olive oil (plus extra to cover)
How healthy are the main ingredients?
OliveOliveolive oilolive oilolive oilgarlic clove

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.