September 1, 2015

Roasted Pepper & Olive Aioli

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Garlicky aioli is even better when embellished with roasted pepper and olives. I like the slightly chunky texture of this condiment. The recipe is yet another riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.

1 small green, red or yellow bell pepper (6 to 8 oz/175 to 250 g), roasted, peeled, seeded, drained
1 recipe Minute Aioli
2 tbsp (30 mL) finely chopped black olives

Finely chop pepper, then mash with fork.

In small bowl, combine Minute Aioli, pepper and olives, using fork.

Serve immediately. Or transfer to storage tub, cover and refrigerate.

Makes 1-1/3 cups (375 mL).

  • Do not use a large pepper. Drain the juices well. The pepper should be finely chopped but still a bit lumpy. Avoid the temptation to purée it – your aioli will end up runny.
  • For this recipe, make Minute Aioli without the optional mustard.
  • You can store homemade aioli in the fridge up to 4 days.

Lazy Roasted Pepper & Olive Aioli
Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Stir in 2 pressed or minced garlic cloves along with the pepper and olives. Add lemon juice to taste, as commercial mayonnaise is blander than homemade Minute Mayo.

Credit: Susan Sampson
Tested in Imperial