Preparation / Directions:
Place the egg yolk, garlic and lemon juice in a blender. With the machine on, slowly add the olive oil in a thin stream to make a thick mayonnaise. If the mixture separates at any time, add 2 teaspoons of hot water and continue blending until emulsified.
Scrape the mayonnaise into a small bowl. Stir in the capers and olives. Cover and refrigerate for up to 4 days.
(The original recipe had anchovies which I took out to make vegetarian. If you like anchovies, go ahead and add them back in.)