3 oz. black oil-cured olives, pitted
1 (2 oz.) can anchovies, drained, rinsed in cold water and patted dry
1 tbsp. Dijon mustard
3 egg yolks, room temperature
1 1/2 c. olive oil
1 1/2 tbsp. prepared white horseradish
3 tbsp. lemon juice

Process olives, mustard, and anchovies until smooth, in a processor with steel blade. Add egg yolks and blend in processor. With machine one, slowly pour oil in a steady steam through the feed tube. Blend in lemon juice and horseradish. Serve as a dip for raw vegetables, or use French bread, brushed with olive oil, dusted with dried basil and lightly toasted.