Black olive mayonnaise is a popular sauce in Peru, known for its rich, salty, and slightly tangy flavour. It is made by blending black olives with mayonnaise, often with the addition of lime juice for extra zest.
This creamy, flavourful mayonnaise is incredibly versatile. It is often served as a dip for different appetizers. It is also used in salchipapas and it can add a delicious twist to traditional Peruvian dishes like causa rellena.
Ingredients:
- 15 black olives
- 2 eggs
- 1 teaspoon of mustard
- 200 ml of olive oil
- 1/2 lime
- 1/4 teaspoon of black pepper
- Salt to taste
Preparation:
Wash the olives and remove the pits.
Place the eggs, mustard, salt, and pepper in a blender. Blend for approximately 20 seconds. Then while blending, very slowly add the oil, then add the olives and finally add the lime juice.
Store in a tightly closed container and refrigerate until using it.
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