Meddle with mayo. Give the “commercial stuff” homemade taste just by adding a few key ingredients. Mix a tablespoon of lemon juice, a third of a cup of olive oil, and a dash of black pepper—along with some “garlic and fresh herbs”—into one cup of store-bought mayonnaise.
Upgrade olives. Ditch an ordinary jar’s “lackluster brine.” Gently crush the contents of a 7-ounce jar, transfer them to a new container, and add a quarter-cup of olive oil, two crushed garlic cloves, and one tablespoon of thyme. Chill for three or four days, and your new olives will rival any specimens “preening inside the deli case.”
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