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Black Olive and Caper Mayonaise

3 Egg yolks (use free-range eggs)
10 oz good olive oil
1 tablespoon white wine vinegar
2 tablespoons of stoned black olives (roughly chopped)
1 dessertspoon of capers (roughly chopped)
Salt and pepper

Make the Mayonnaise in the usual way with the egg yolks oil and vinegar.
Fold in the olives and capers.
Delicious as a vegetable dip or with hard boiled eggs.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef