This aioli recipe comes from Alice Waters cookbook The Art of Simple Food and can be adapted with different herbs and styles of olive oil. For a basic aioli, we like to use We Olive Arbequina Extra Virgin Olive Oil for it’s mild olive flavor. You can use a more robust EVOO if you prefer bolder flavors. We’ve also used our Fresh Garlic Olive Oil for a boldly garlicky spread.
Makes about 1 cup
2 – 3 small cloves garlic
a pinch of salt
1 egg yolk
1/2 teaspoon of water
1 cup extra virgin olive oil such as We Olive Arbequina
Using a mortar and pestle, pound the garlic with the salt until smooth. In a separate bowl, add the egg yolk, about half of the garlic and a 1/2 teaspoon of water. Mix well with a whisk. Slowly dribble the olive oil into the egg yolk mixture, whisking constantly. As the egg yolk absorbs the oil, the sauce will thicken, lighten in color, and become opaque. This will happen rather quickly. Then you can add the oil a little faster, whisking all the while. If the sauce is thicker than you like, thin it with a few drops of water. Taste and add more salt and garlic, as desired.
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