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Roast Garlic Aioli

Garlic aioli is a delicious condiment and making your own couldn't be easier. Here we roast our own garlic but for a quicker alternative you can just use our garlic flavoured olive oil.


Recipe

Ingredients

Fresh raw garlic bulb Eggs - 2 Nudo extra virgin olive oil - 250ml Lemon - a squeeze Mustard - to your taste Salt & pepper - to your taste

Method

Cut the tops of your garlic bulbs, drizzle with extra virgin olive oil, then roast your garlic until soft.

Garlic 7

In a food processor, whizz up the roasted garlic along with the eggs.

Then, on a medium speed, very slowly drizzle in the extra virgin olive oil. The key here is the slowest drizzle - do not get impatient and pour it or the aioli won't thicken!

As it goes, the aioli will start to thicken. Keep processing until it is whipped thick (this may be after all the oil is added).

Once it is ready you can pour or scoop into clear jars and seal. Keep refrigerated especially after it is opened.

Nudo's Tip:

For a quicker alternative than roasting the garlic, you can use our garlic flavoured olive oil. It's made with fresh whole garlic so it's not even really cheating! Simply exclude the roasted garlic and swap out the extra virgin olive oil with Nudo garlic oil, either in full or part of (depending on your taste).