A Peruvian black olive cream where the olives truly lead, bound with mayonnaise and barely lifted with lime. Thick, briny, and clean-tasting, it is the kind of sauce that makes bread, fries, or tequeños feel like convenient excuses to keep dipping.
Check the black olives to make sure no pits remain and drain them thoroughly. If they are especially salty, rinse them briefly and pat them dry again with paper towels; they should reach the blender without excess water.
Blend the drained black olives with the mayonnaise and lime juice for 30 to 45 seconds. Stop, scrape down the sides, and blend for a few more seconds until thick and smooth, able to hold the trail of a spoon without feeling dry. Serve immediately: when such a simple sauce turns whatever is nearby into a vehicle for one more swipe, it has done exactly what it came to do. Done! 🫒
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