The greenness of it is the result of using dark green extra virgin olive oil, which I have already determined was WHOA HEY NO! It's like HELLO, OLIVE!!! HAPPY TO SEE ME???

Aioli that I have had professionally prepared tends to be pale-to-rich yellow. I expect that if I make it with canola oil it'll come out closer to that shade.

The mayo really was easy and I encourage you to try. Just remember: half a cup of oil to each egg yolk.