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Garlic Aioli


  •  large egg yolk - see Note 1 for mayo alternative
  • ¼ cup OLEA's Extra Virgin Olive Oil
  • 1 to 2 cloves garlic
  • 2 teaspoons lemon juice - fresh squeezed
  •  teaspoon sea salt
  • ½ teaspoon dijon mustard - (optional)


Add the garlic, egg yolk, lemon juice, dijon mustard, and salt to a small food processor or use an immersion blender. Turn it on and slowly drizzle in the olive oil until emulsified. It should be thick and creamy. See Notes 2 if you don't have a food processor or blender.

Taste and add more salt or lemon juice if desired. Blend in more oil if it's too thin or water if it's too thick. Transfer to a bowl and serve. Enjoy! Makes ⅓ cup.


  1. Don't want to use egg yolk? Substitute the egg yolk and olive oil with ¼ cup of mayo and 1 tablespoon of olive oil. Mix together all the ingredients until combined.
  2. If you don't have a food processor or blender, mince and mash the garlic into a smooth paste. Add it to a mixing bowl with the egg yolk, mustard, lemon juice and salt. Slowly drizzle in the olive oil while whisking constantly until emulsified and thickened. 
  3. For a mild garlic flavor, you can use roasted garlic or leave out the garlic and use OLEA's Garlic Infused Olive Oil. 

Recipe adapted from

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