Black Olive Mayonnaise

• 1 large egg yolk, preferably from a pasture-raised egg
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon chopped garlic
• 2 tablespoons pitted and chopped Nicoise olives
• 1 tablespoon white wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/4 cup grapeseed oil
• Freshly ground black pepper

1. Place the egg yolk, mustard, garlic, olives, and vinegar in a food processor or blender.
2. Start the blender and add 1 tablespoon water.
3. With the blender running evenly at medium to low speed, slowly add the olive oil in a thin, even stream.
4. Then add the grapeseed oil, season with the pepper, and blend until you have a smooth mayonnaise (see Note).
5. Use immediately or store in a tightly covered container in the refrigerator for 2 to 3 days.
6. This recipe uses raw eggs, which should not be served to pregnant women, young children, the elderly, or anyone whose health is compromised.
7. Pasteurized eggs may be substituted.

egg yolk, mustard, garlic, nicoise olives, white wine vinegar, extravirgin olive oil, grapeseed oil, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/black-olive-mayonnaise-377033 (may not work)