Olive Tapenade Aïoli

1. Put the garlic in the work bowl of a chopper or food processor fitted with the metal chopping blade. Pulse a few times to break up, and then process until finely chopped. Scrape down the sides of the bowl and then add the olives, lemon juice, capers, mustard and herbes de Provence. Pulse to chop, and then process until a paste is formed, about 30 seconds, scraping the sides of the work bowl as necessary. Add the mayonnaise and pulse to incorporate.

2. This may be used immediately, or stored in the refrigerator for up to a week. Bring to room temperature and stir well before using.