From Suzanne Goin's kitchen · A.O.C., Los Angeles
shake · egg emulsion
NATIONAL AWARD WINNERCairo Aioli
From a national-award-winning chef
Ratio
GRAPESEED OIL 120OLIVE OIL 120LEMON JUICE 15
Ingredients
- EGG YOLK20 g
- GRAPESEED OIL120 ml
- OLIVE OIL120 ml
- GARLIC4 g
- BLACK OLIVES40 g
- LEMON JUICE15 ml
- CAYENNE0.2 g
- SALT3 g
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): GRAPESEED OIL, OLIVE OIL, LEMON JUICE.
- Add finishing notes: EGG YOLK, GARLIC, BLACK OLIVES, CAYENNE, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
California–Mediterranean chef of A.O.C. in Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.
Originally published as Black Olive Aïoli.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from The A.O.C. Cookbook / Epicurious (published as “Black Olive Aïoli”). Full citation lives in Provenance.