We spent four devilishly hot days in Washington D.C. in July. I sit on the board of a fabulous non-profit called the Junior Statesmen of America which had the sheer genius idea to hold its annual retreat in our fair Capitol in JULY. Washington, in case you haven’t heard, was built in a swamp, and isn’t fit for man or beast in July. This particular summer the weather was hotter than the fourth circle of Dante’s Inferno, in fact I was pretty sure I saw Virgil on one of the street corners trying to hail an air-conditioned taxicab. Anyway, I digress. While in DC we had the good fortune to eat at two of Chef José Andrés’ restaurants, Zaytinya and Jaleo. We thought that both of them were first rate. We ate a number of dishes I am going to attempt to recreate at home. Chef Andrés clearly has a soft spot for garlic aioli. It’s ubiquitous on both restaurant menus. When we came home my foodie children were clamoring to make aioli, and lots of it. This particular batch we threw together to serve with poached salmon. It’s lovely on a grilled chicken sandwich, or a grilled veggie sandwich, or on a piece of cold chicken. We’re going to make more aioli, just give us time to think up what kind. Your kid’s school lunches will be totally jazzed up by spreading bit of this on the bread instead of plain mayo. Yum.
Kalamata Olive Aoili (makes 1 1/2 cups)
- 3 green onions (cut the green part off – you’ll have about 1 ½ inches left over), coarsely chopped
- 4 cloves garlic
- 1/3 cup prepared mayonnaise (or make your own)
- 2 teaspoons freshly squeezed lemon juice
- One 12-oz jar pitted green olives, drained
Place all of the ingredients in a blender. Process until smooth and creamy. Serve.