Kalamata Olive Aioli

Kalamata Olive Aioli

We adore this smoky and fruity aioli as a dip for French fries, sweet potatoes or crudité. For kids, this is a great introduction to black/purple olives like the Kalamata and adults will adore this grown-up dip.


1/2 cup Kalamata Olives, Pitted
3/4 cup Greek yogurt, plain
1/4 cup mayonnaise
2 cloves garlic, smashed
1 tbsp lemon juice
1 pinch cayenne pepper
to taste salt and pepper


  1. Pulse olives in food processor until finely diced and transfer to a bowl.
  2. Add yogurt, mayonnaise, garlic, lemon juice, and cayenne and whisk thoroughly.
  3. Season to taste with salt and pepper