Best 2 Black Olive Aïoli Recipes

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Black olive aïoli is a vibrant and flavorful condiment that can elevate any dish with its bold and briny taste. Whether you're looking to enhance the flavor of grilled meats, seafood, or vegetables, or simply want to add a Mediterranean flair to your next gathering, this delectable spread is sure to impress. With its origins in the vibrant culinary traditions of Provence, France, black olive aïoli is a versatile sauce that combines the rich flavors of black olives, garlic, and olive oil to create a harmonious symphony of tastes.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF BRISKET WITH SLOW-ROASTED ROMANO BEANS AND BLACK OLIVE AïOLI



Beef Brisket with Slow-Roasted Romano Beans and Black Olive Aïoli image

Provided by Suzanne Goin

Categories     Bean     Beef     Braise     Christmas     Passover     Dinner     Meat     Brisket     Red Wine     Fall     Winter

Number Of Ingredients 16

6 pounds whole beef brisket, with 1/2-inch top layer of fat
3 tablespoons thyme leaves
2 fresh bay leaves, thinly sliced (if only dried bay leaves are available, crumble them)
10 cloves garlic, smashed
3 chiles de árbol, crumbled with your hands
1 tablespoon plus one teaspoon cracked black pepper
3 tablespoons extra-virgin olive oil
1 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
1/4 cup balsamic vinegar
3 cups red wine
4 cups beef stock, or more if needed
1 recipe Slow-Roasted Romano Beans
1 recipe Black Olive Aïoli
Kosher salt

Steps:

  • Place the brisket in a large, shallow dish, and rub the thyme, bay leaves, garlic, chiles, and cracked black pepper onto both sides of it, coating the meat well. Cover, and refrigerate overnight. Take the brisket out of the refrigerator 1 hour before cooking, to bring it to room temperature. After 30 minutes, season the meat with 2 tablespoons salt.
  • Preheat the oven to 325°F.
  • Heat a large, heavy-bottomed sauté pan over high heat for 2 minutes. Add the olive oil, and wait for 1 minute. Place the brisket in the pan (reserving the garlic and chiles). Sear the meat on both sides, about 8 minutes per side, until it's deep golden brown. You will need to sear a portion of the meat at a time, because the entire brisket probably won't fit in the pan. To do this, leave one end of the brisket hanging off the edge of the pan, and then move that end into the pan when the other part is well seared. Once both sides are well browned, transfer the brisket to a large roasting pan that has a tight-fitting lid, or a Dutch oven.
  • Return the brisket searing pan to the stove over medium-high heat, and add the onion, carrot, and celery. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook for 6 to 8 minutes, until the vegetables just begin to caramelize, then add the reserved garlic and chiles, and cook for a few more minutes.
  • Turn off the heat (so that the liquids won't evaporate immediately), and add the balsamic vinegar, then the wine. Turn the heat back up to medium-high, and reduce the wine by a quarter. Add the beef stock, and bring the stock to a boil over high heat. Pour the hot stock over the meat, scraping any vegetables that have fallen on the brisket back into the liquid. The stock mixture should almost cover the brisket. Cover the pan tightly with aluminum foil and a tight-fitting lid. Braise in the oven for 5 to 6 hours.
  • To check for doneness, carefully remove the lid and foil, watching out for the hot steam. Test the meat by inserting a paring knife into it; if the knife slides in easily, then the brisket is done.
  • Let the brisket cool in its juices for 30 minutes. Carefully transfer it to a baking sheet, and chill completely.
  • Strain the braising juices into a saucepan, pressing down on the vegetables with a ladle to extract all the liquid. Skim the fat from the braising juices, and chill.
  • When you are ready to serve, preheat the oven to 400°F.
  • Cut the cold brisket against the grain into 1/4-inch-thick slices. Lay the slices in two large roasting pans (or equivalent). Heat the braising juices, and pour some over the meat, just to cover. Cook for about 20 minutes, until the meat is hot and caramelized and crispy on top.
  • Place the slow-roasted Romano beans at the center of six large dinner plates, and arrange the brisket on top. Drizzle some of the braising juices over the meat. Dollop a generous tablespoon of the black olive aïoli over the meat, and pass the rest at the table.

BLACK OLIVE AïOLI



Black Olive Aïoli image

Provided by Suzanne Goin

Categories     Condiment/Spread     Sauce     Olive     Quick & Easy

Yield Makes 1 1/4 cups

Number Of Ingredients 8

1 extra-large egg yolk
1/2 cup grape-seed oil
1/2 cup extra-virgin olive oil
1 small clove garlic
1/4 cup pitted black oil-cured olives, such as Nyons
1/2 lemon, for juicing
Pinch cayenne pepper
Kosher salt and freshly ground black pepper

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.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your aioli.
  • Make sure your mayonnaise is well-chilled. This will help it emulsify with the other ingredients more easily.
  • Add the olive oil slowly. This will help prevent the aioli from breaking.
  • Taste the aioli as you go. Adjust the seasonings to your liking.
  • Serve the aioli immediately. It's best when fresh.

Conclusion:

Black olive aioli is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you're using it as a dipping sauce, a spread, or a marinade, black olive aioli is sure to please. So next time you're looking for a new way to add flavor to your food, give black olive aioli a try. You won't be disappointed.

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