Olive aioli

Name: Olive aioli
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 slice nut bread; 1 fresh egg yolks; 2 garlic cloves; 1 organic lemons; ¾ dl olive oil; ¾ dl sunflower oil; 80 g pitted green olives; 20 g caper berries; a little pepper; ¼ tsp chilli flakes

Aperitif fingerfood summer

Total: 20 min. | Active: 20 min.

vegetarian, lactose-free

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Ingredients

for 4 person

Olive aioli
80 g	pitted green olives
1	fresh egg yolk
2	garlic cloves
¾ dl	olive oil
¾ dl	sunflower oil
1	organic lemon, use a little grated zest
a little	pepper

Topping
20 g	caper berries
¼ tsp	chilli flakes
8 slice	nut bread, roasted

How it's done

Olive aioli

Place the olives, egg yolk and garlic in a measuring cup, puree. Add the oil drop by drop to begin with, then more gradually, pureeing constantly to form a thick aioli. Add the lemon zest and pepper, mix.

Topping

Sprinkle the capers and chilli flakes on top of the aioli, serve with the slices of toast.

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