PANTRYFLEX
Black Olive Aioli

shake · egg emulsion

NATIONAL AWARD WINNERPrep 5 min

Black Olive Aioli

Independent adaptation of a publicly published Suzanne Goin recipe. Not affiliated with, sponsored by, or endorsed by Suzanne Goin.

SPREAD · BEEF BRISKET & BEANS

A spread for beef brisket & beans.

Suzanne Goin's black olive aioli for brisket, beans.

On the jar

AIOLI

Method
shake
Yield
about 1¼ cups
Ingredients
9
Jar batch
0.85× recipe
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Ratio

Ratio by volume: GRAPESEED OIL 120 ml, OLIVE OIL 120 ml, LEMON JUICE 15 ml
GRAPESEED OIL 120 mlOLIVE OIL 120 mlLEMON JUICE 15 ml

Ingredients

  • Egg Yolk1 extra-large
  • Grapeseed Oil1/2 cup (120 ml)
  • Olive Oil1/2 cup (120 ml)
  • Garlic1 small clove
  • Olives1/4 cup pitted oil-cured black (40 g)
  • Lemon Juicesqueeze of 1/2 lemon (15 ml)
  • Cayennepinch (0.2 g)
  • Saltto taste
  • Pepperto taste

Method

  1. Pour to the lines in order (bottom → top): GRAPESEED OIL, OLIVE OIL, LEMON JUICE.
  2. Shake-to-line (dashed marks): add OLIVES. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Add by count: ¾ EGG YOLK.
  4. Season to finish: GARLIC (¾ clove), CAYENNE (a pinch), SALT (about ½ tsp), PEPPER (to taste).
  5. Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

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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.

Adapted from a Suzanne Goin recipe (The A.O.C. Cookbook / Epicurious).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from The A.O.C. Cookbook / Epicurious (published as “Black Olive Aïoli”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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