How To Make Traditional Aioli – Mediterranean Garlic & Olive Oil Emulsion

Discover the art of making a genuine Mediterranean aioli by manually emulsifying robust hard neck garlic with unfiltered extra virgin olive oil, sea salt, and a traditional mortar and pestle technique. This authentic guide walks you through the unique process that unlocks aromatic flavours and a creamy, porridge-like texture, ensuring you capture the essence of classic culinary tradition in every drop.

Ingredients
• 4–6 cloves fresh garlic (preferably hardneck or newly harvested)
• 150–200 ml unfiltered extra virgin olive oil
• ½ teaspoon fleur de sel or fine sea salt
• (Optional) A few drops of cold water if needed for consistency adjustment

Methods
1. Peel the garlic cloves and place them in a mortar. Add the salt to help break down the garlic fibres.

2. Pound the garlic and salt together with a pestle until a smooth, sticky paste forms. Take your time, as thorough cell wall rupture releases the essential oils necessary for the emulsion.

3. Add a few drops of olive oil to the garlic paste and work it in with circular motions. Once absorbed and stable, continue adding the oil gradually, a few drops at a time, stirring continuously to build a stable emulsion.

4. As the emulsion thickens and becomes more stable, you can start adding the olive oil in a thin stream while stirring vigorously. Monitor the consistency: the aioli should resemble a thick, slightly coarse sauce.

5. Taste and adjust for seasoning. If the aioli becomes too thick, you can add a few drops of cold water to loosen it slightly without breaking the emulsion.

6. Serve immediately as a dip, spread, or condiment for vegetables, fish, or grilled meats. Store any leftover aioli in an airtight container in the refrigerator for up to 2 days.

Notes
• Unlike mayonnaise, traditional aioli is more rustic, thick, and slightly grainy in texture.
• Using unfiltered extra virgin olive oil adds complexity but also a more pronounced, sometimes peppery flavour. Adjust the amount to your taste.
• The pungency depends heavily on the freshness and variety of garlic used.
• Some modern recipes add egg yolk or lemon juice to stabilise the emulsion more easily, but traditional aioli contains neither.

____

Follow us on Instagram:   / w2kitchn  


#W2Kitchen #aioli