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1 cup olive oil (not extra virgin)
1 large hard cooked egg
2 whole green onions, cut into 2-inch pieces
6 whole pimento-stuffed olives
1 tablespoon fresh parsley
1 tablespoon lemon juice
1 tablespoon ketchup
1 large egg

1. Place all the ingredients into the beaker.
   
2. Place grinder attachment on the immersion blender, and set speed to highest setting.
   
3. Place bottom of wand into the bottom of the beaker, slowly pulling up. Move it up and down until all the oil is incorporated.
   
4. Cover and refrigerate until ready to serve.