Serve it at room temperature over grilled chicken, fish, or steaks.

1	bulb (whole head)	garlic, separated into cloves
1/2	cup	pitted green olives
1/2	cup	drained capers
2-1/2	cups	olive oil
2		egg yolks
		Salt to taste
		Freshly ground black pepper to taste

• In a food processor; first chop the head of garlic. Add the olives, capers, and oil and process for about 2 minutes or until smooth in consistency.
• Add the egg yolks and process again to emulsify. Add salt and pepper to taste.

Yield: 2 pints.