Source: Chef Tony Baker, Montrio Bistro, Monterey CA
4 egg yolks
½ cup vinegar, white wine
1 clove garlic, peeled
3 ounce kalamata olives, pitted and rough chopped
2 cups olive oil
1 pinch cayenne pepper
salt to taste
Place egg yolks, garlic and vinegar into a blender or food processor, turn on medium-high for 15 seconds. Add the Kalamata Olives, olive oil and Cayenne pepper.
Serve in a side dish for easy dipping.