This recipe is from one of our Foodies, Chieko Thompson.
Homemade mayo/dip with Olivasecca Dry Pitted Olives and minced green onion. Use as a sandwich spread, dip, or in place of tartar sauce. Olives were marinated in balsamic vinegar first.
I used my stick blender to incorporate the olives into the mayo. I tried with chopped but the flavor was limited to the olive pieces. This way, the olive flavor was “totally” a part of the mayo/dip “experience.” The olives were marinated in balsamic and sea salt. That plumps them up and revives their natural flavor. The finely chopped green olives were added after. The mayo is “brownish” because of the Olivasecca olives.
From our “Recipes of the Foodies of GreatOlives” Facebook page.