Orange-Saffron Aïoli

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1/2 cup extra-virgin olive oil

2 large cloves garlic, roughly chopped or grated

Pinch saffron, threads crumbled

1/2 cup vegetable oil; more as needed

1 large orange

Kosher salt

1/4 cup pitted and finely chopped Niçoise olives

1 tsp. Dijon mustard

1 large egg yolk

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