Alioli is a cold sauce of olive oil and garlic that cannot be missing to accompany many of the dishes of Mediterranean cuisine. Three ingredients and a few minutes are enough to have the perfect accompaniment for fish dishes and even those with potatoes or meat.

The alioli recipe has been evolving and, at present, sunflower oil is widely used for its preparation. However, making the alioli with extra virgin olive oil will enhance its flavor and we will take advantage of all the benefits that liquid gold offers us.

What olive oil to choose for the alioli?

The olive oil will give the aioli a unique flavor. To make the sauce, you must choose an EVOO with a mild and light flavor that does not stand out among the other ingredients. The Arbequina variety would be a good option for this recipe.

Before you begin, remember that using quality ingredients and adding the correct portions will make for the perfect aioli.

How to prepare the traditional alioli?

To prepare the traditional handmade aioli, you only need three ingredients.

  • three cloves of garlic
  • Olive oil
  • Salt

preparation mode

Step 1: first, in a mortar, together with the salt, crush three cloves of garlic so that a mass remains.

Step 2: add the oil to the garlic mass drop by drop. Move the mixture without stopping and always in the same direction. If you add the oil in greater quantity and not very little by little, it will cut.

Step 3: Once the sauce is thick and has a firm consistency, it is finished.

How to prepare the alioli with egg?

The aioli with egg is the recipe that we can find today in most establishments. The preparation time is considerably reduced as it is made with a blender.

The ingredients you need are the following:

  • Olive oil (100ml)
  • 1 or 2 cloves of garlic
  • 1 egg
  • juice of ½ lemon
  • Salt

Preparation mode

Step 1: add all the ingredients in the blender glass.

Step 2: Start beating the ingredients with the mixer attached to the bottom of the glass, do not lift or move the mixer.

Step 3: Once the sal begins to thicken, move the mixer up and down very gently until the sauce is smooth and thick.

Today there are numerous recipes to prepare the aioli where it is used from avocado to milk, or mustard, endless variations for all tastes.

Tricks for olive oil alioli

If you don’t want the aioli to be repeated, remove the green germ from the center of the garlic.
If your aioli is thick, add little by little olive oil to the sauce. Or if it is bland, correct it by adding a little more salt.
If you want to soften your aioli a little, add 100ml of milk for every 150ml of oil to the ingredients from the beginning. The elaboration is the same.
If the alioli is cut you can correct it, do not throw it away. Pour the mixture into a clean container, then wash the one you used and once clean, add an egg and beat it by adding the first mixture until a homogeneous mixture is created.


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