Black Olive-Rosemary Aioli

This sauce – a creative cross between French aioli and Greek skordalia – is divine on just about anything; poached or grilled chicken, hard-cooked eggs, tomato wedges, steamed seafood, roasted artichokes or asparagus, and specially on boiled potatoes. One of my favorite ways to serve it is with dark blue potatoes, steamed in their jackets to retain their purple hue. Let them cool, then cut into chunks or slices, and top each with a dollop of the purple/lavender aioli. For an even more Fauvist, Matisse-like look, ring the plate with roasted red and yellow peppers.

2 to 3 garlic cloves, chopped

1 cup pitted kalamata olives, well drained

1 Tbsp chopped fresh rosemary leaves

4 Tbsp mayonnaise or more as needed

4 to 6 Tbsp extra virgin olive oil

juice of 1/4 lemon or to taste

Combine the garlic, olives and rosemary in a food processor; process until it forms a paste.

Add the mayonnaise, whir to combine, then slowly-slowly, with the process going, add the olive oil in a steady stream.

It should form a thick purple-ish emulsion, the mayonnaise helps keep it together, while the olives and olive oil give it good strong olive flavor.

If the mixture separates, whir in more mayonnaise. If you want whir more olive oil flavor, whir in a Tbsp or two more olive oil.

Season with a small squirt of lemon juice.

Cover and refrigerate until ready to serve.

Yields about 1 1/2 cups.