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cup olive oil in a food processor.
Toss 2 pounds sliced new potatoes with ¼ cup olive oil.
Slowly whisk in 1 cup olive oil until well blended.
Add 1/2 cup olive oil and set aside.
cup olive oil and process until puréed; set aside.
Toss 4 sliced leeks and 2 ounces chopped bacon (optional) with ¼ cup olive oil.
Turn it on and drizzle in 1 cup olive oil; an emulsion will form.
3. Whisk 1/4 cup olive oil with 1 1/2 tablespoons Champagne vinegar.
Add ¼ cup olive oil and when hot, add the onion, oregano (if using) and guanciale.
Whisk in 3/4 cup olive oil, and stir in chervil and zest.
In a separate small saucepan, combine capers, olives and 1/2 cup olive oil.
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