Best Black Olive Aïoli Recipes

BEEF BRISKET WITH SLOW-ROASTED ROMANO BEANS AND BLACK OLIVE AïOLI

Steps:

• Place the brisket in a large, shallow dish, and rub the thyme, bay leaves, garlic, chiles, and cracked black pepper onto both sides of it, coating the meat well. Cover, and refrigerate overnight. Take the brisket out of the refrigerator 1 hour before cooking, to bring it to room temperature. After 30 minutes, season the meat with 2 tablespoons salt.
• Preheat the oven to 325°F.
• Heat a large, heavy-bottomed sauté pan over high heat for 2 minutes. Add the olive oil, and wait for 1 minute. Place the brisket in the pan (reserving the garlic and chiles). Sear the meat on both sides, about 8 minutes per side, until it's deep golden brown. You will need to sear a portion of the meat at a time, because the entire brisket probably won't fit in the pan. To do this, leave one end of the brisket hanging off the edge of the pan, and then move that end into the pan when the other part is well seared. Once both sides are well browned, transfer the brisket to a large roasting pan that has a tight-fitting lid, or a Dutch oven.
• Return the brisket searing pan to the stove over medium-high heat, and add the onion, carrot, and celery. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook for 6 to 8 minutes, until the vegetables just begin to caramelize, then add the reserved garlic and chiles, and cook for a few more minutes.
• Turn off the heat (so that the liquids won't evaporate immediately), and add the balsamic vinegar, then the wine. Turn the heat back up to medium-high, and reduce the wine by a quarter. Add the beef stock, and bring the stock to a boil over high heat. Pour the hot stock over the meat, scraping any vegetables that have fallen on the brisket back into the liquid. The stock mixture should almost cover the brisket. Cover the pan tightly with aluminum foil and a tight-fitting lid. Braise in the oven for 5 to 6 hours.
• To check for doneness, carefully remove the lid and foil, watching out for the hot steam. Test the meat by inserting a paring knife into it; if the knife slides in easily, then the brisket is done.
• Let the brisket cool in its juices for 30 minutes. Carefully transfer it to a baking sheet, and chill completely.
• Strain the braising juices into a saucepan, pressing down on the vegetables with a ladle to extract all the liquid. Skim the fat from the braising juices, and chill.
• When you are ready to serve, preheat the oven to 400°F.
• Cut the cold brisket against the grain into 1/4-inch-thick slices. Lay the slices in two large roasting pans (or equivalent). Heat the braising juices, and pour some over the meat, just to cover. Cook for about 20 minutes, until the meat is hot and caramelized and crispy on top.
• Place the slow-roasted Romano beans at the center of six large dinner plates, and arrange the brisket on top. Drizzle some of the braising juices over the meat. Dollop a generous tablespoon of the black olive aïoli over the meat, and pass the rest at the table.

BLACK OLIVE AïOLI

Steps:

• Place the egg yolk in a stainless-steel bowl. Begin whisking in the grape-seed oil drop by drop, as slowly as you can bear. Continue in this manner, following with the olive oil, as the mixture thickens. Once the mayonnaise has emulsified, add the remaining oil in a slow, steady stream, whisking all the time. If the mixture gets too thick and is difficult to whisk, add a drop or two of water.
• Pound the garlic with 1/4 teaspoon salt with a mortar and pestle. Add half the olives, and pound to a paste. Roughly chop the remaining olives. Fold the garlic-olive paste and the chopped olives into the mayonnaise. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne pepper. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water; this will also make it creamier.

GRILLED SKIRT STEAK WITH ARTICHOKE-POTATO HASH AND BLACK OLIVE AïOLI

Steps:

• Trim the skirt steak of excess fat and sinew, if any (it doesn't usually need much trimming). Season the skirt steak with the sliced chiles, cracked black pepper, rosemary, and thyme leaves. Cover, and refrigerate for at least 4 hours or overnight.
• Preheat the oven to 400°F.
• Toss the potatoes with 2 tablespoons olive oil, the garlic cloves, thyme sprigs, bay leaf, and 1 teaspoon salt. Place in a roasting pan, cover with aluminum foil, and roast about 45 minutes, until tender when pierced. (Depending on the size, age, and variety of potatoes, cooking time will vary.)
• While the potatoes are roasting, prepare the artichokes. Cut off the top third of the artichokes, and remove the tough outer leaves, down to the pale yellowgreen leaves. Using a paring knife, trim the bottom of the stem and the stalks. Cut each artichoke in half and remove the fuzzy choke if there is one. (If you clean the artichokes ahead of time, immerse them in a bowl of cold water with the juice of one lemon added, to prevent them from turning brown. Be sure to drain and dry them well before cooking.)
• Heat a large sauté pan over high heat for 2 minutes. Pour a cup olive oil into the pan, and wait a minute. Add the artichokes, and season with 1 teaspoon thyme, 1 teaspoon salt, and a pinch of pepper. Turn the heat to medium, and sauté about 10 minutes, tossing often, until the artichokes are golden brown. (If the pan seems dry, add another tablespoon or two of olive oil.)
• When the potatoes have cooled, crumble them into chunky pieces. Squeeze the roasted garlic out of its skin and set aside.
• Wipe out the artichoke pan and return it to the stove over high heat, for 2 minutes. (To get the potatoes nicely browned and crisp, don't overcrowd them. You may have to use two pans or do it in batches.) Swirl in the remaining a cup olive oil and wait a minute. Add the crumbled potatoes, and season with the remaining 2 teaspoons thyme, 1 teaspoon salt, and freshly ground black pepper. Cook until the potatoes are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.) After about 8 minutes, when they've browned nicely on the first side, turn the potatoes in the oil, letting them color on all sides.
• When the potatoes are golden brown, turn the heat down to medium and add the shallots, artichokes, and roasted garlic. Toss well, and sauté the hash together 5 to 6 minutes, until the artichokes are hot and the shallots are translucent. Toss in the chopped parsley just before serving.
• Light the grill 30 to 40 minutes before cooking, and remove the steak from the refrigerator so it reaches room temperature by the time you're ready to grill it.
• When the coals are broken down, red, and glowing, season the steak generously with salt, and brush it lightly with olive oil. Place the meat on the hottest part of the grill, to get a nice sear on the outside. Cook about 2 minutes, turn the meat a quarter-turn, and cook another minute. Turn the meat over, and move it to a cooler spot on the grill. Cook another minute or two for medium-rare. Rest the steak on a wire rack set over a baking sheet for a few minutes.
• Arrange the artichoke-potato hash on a large warm platter, and scatter the arugula leaves over the top. Slice the steak against the grain, and lay the slices over the potatoes and artichokes. Spoon some of the black olive aïoli over the meat, and pass the rest at the table.
• Black olive aïoli
• Place the egg yolk in a stainless steel bowl. Begin whisking in the grapeseed oil drop by drop, as slowly as you can bear. Continue in this manner, following with the olive oil, as the mixture thickens. Once the mayonnaise has emulsified, add the remaining oil in a slow steady stream, whisking all the time. If the mixture gets too thick and is difficult to whisk, add a drop or two of water.
• Pound the garlic with 1/4 teaspoon salt in a mortar. Add half the olives and pound to a paste. Roughly chop the remaining olives.
• Fold the garlic-olive paste and the chopped olives into the mayonnaise. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne pepper. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water; this will also make it creamier.
• Note
• Season the steak with the chiles, pepper, and herbs the night before cooking. You can roast the potatoes and sauté the artichokes ahead of time. Sauté them together to make the hash just before serving; the hash can sit in the pan while you finish the steaks. You can make the aïoli a few hours ahead as well.