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Marisolio Aioli (Garlic Mayonnaise)

An Extra Virgin Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

n/a minutes


4 people


  • 2 cloves garlic, finely minced
  • 1 egg yolk
  • 1 Tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2/3 cup Organic Mission Extra Virgin Olive Oil
  • Sea salt and black pepper to taste


  • Chop the peeled garlic into fine bits. Add a little sea salt to it and with your knife, grind the salt into the garlic by pressing down on the blade of the knife until a fine paste is formed. Add the paste to the food processor (or the bowl if using a whisk) to make aioli.
  • In the food processor, blend the egg yolk, lemon juice, and mustard until smooth. Add oil in a very slow drizzle, beating constantly until the mixture is smooth and thick. Let rest for 30 minutes before using.
  • Can be served on toasted crunchy French bread, used as a dip for fresh vegetables or with cooked artichokes and asparagus, served atop crabcakes or other seafood dishes, etc. It goes with everything!!
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