Makes about 2 cups
2 large egg yolks
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
1 cup kalamata olives, pitted and roughly chopped
1 Tbl capers, drained
1 anchovy fillet, finely chopped
1 large garlic clove, finely chopped
1 tsp finely grated lemon zest
1 Tbl lemon juice
1/4 cup parsley, finely chopped
kosher salt & freshly ground black pepper, to taste
Crack the egg yolks into a large mixing bowl, and whisk until they are slightly foamy. Slowly add the olive oil, then the vegetable oil, just a few drops at at time, constantly beating with the whisk, until all the oil is incorporated and the mixture is thick and smooth, the consistency of mayonnaise. Set aside.
Add the chopped olives and capers to the bowl of a food processor. Pulse until coarsely chopped, then scrape down the sides of the bowl with a rubber spatula. Add the anchovy, garlic, lemon zest and lemon juice. Pulse until finely chopped (but not pureed).
Add the olive mixture to the oil mixture. Add the chopped parsley and mix to combine thoroughly. Taste, and season as needed with salt and pepper. This can be stored, covered and refrigerated, for up to one day. Serve at room temperature.
