Recipe courtesy of DaVero Farms and Winery


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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: about 1 cup
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2 or 3 fresh garlic cloves, peeled and chopped. (If they've started to sprout, don't use them for aioli.)

Large pinch coarse sea or kosher salt

1 egg yolk, at room temperature

1/2 lemon, juiced

2/3 cup pure olive oil (not extra virgin)

1/3 cup extra-virgin olive oil

Freshly ground black pepper


  1. Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
  2. The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.

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