Black Olive & Anchovy Aioli

I was introduced to this bold aioli, stained purple by olives and anchovies, in the south of France, where it was part of an elegant crudités platter. Up to that point, my idea of crudités was limited to the raw carrot, celery, and cucumber sticks set out with store-bought ranch dressing and served at birthday parties and bar mitzvahs. It was revelatory for me, a young cook, to see a dish I’d considered so bleak turned into something so sophisticated.