Niçoise Olive Aioli with Garlic Croutons


Nicoise Olive Aioli with Garlic Croutons


  • Niçoise Olive Aioli and Garlic Croutons
  • I always have pitted Niçoise olives in the fridge and it is easy to make in a mini food processor. Any leftover is great on a roast beef or turkey sandwich.
  • Makes 1 1/2 cups
  • 1 cup mayonnaise
  • 1 garlic clove
  • salt and pepper to taste
  • 1 teaspoon fresh thyme
  • 1/2 cup Niçoise olives, pitted, drained
  • Croutons
  • 1 baguette, thinly sliced
  • olive oil
  • salt
  • 1 garlic clove


In a mini food processor, add mayonnaise, garlic, salt, pepper, and thyme and pulse several times. Add olives and pulse until the olives have broken down, but not completely pureed. Place in serving bowl and arrange croutons or crackers around bowl.

Preheat oven to 350.

Place bread slices on baking tray. Using a pastry brush, brush olive oil on one side of the bread slices. Lightly sprinkle with salt and bake for 5 minutes or until lightly browned. Turn over and brown on other side, 3-5 minutes. Remove from oven and take a garlic clove and rub it over each crouton. Allow to cool. Can be made the day before.

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