Alioli Recipe

Used to make Ensaladilla Rusa, Alioli can be stored for a couple of days in a jar in the fridge. You can use a whisk and bowl for this, but a food processor works just fine.


  • 2 garlic cloves (you can use 1 if you prefer a more subtle garlic flavour)
  • 2 pinches of sea salt flakes
  • 2 egg yolks
  • 250ml La Chinata Extra Virgin Olive Oil (buy here)
  • 1 tbsp lemon juice
  1. Chop the garlic on a wooden chopping board and sprinkle with the sea salt.
  2. Using the flat part of your knife, crush the garlic and salt into a smooth paste. This takes a little time, but it’s essential that the paste is absolutely smooth with no chunks of garlic remaining before moving onto the next step.
  3. Place the garlic paste and egg yolks in the bowl of a food processor and pulse a few times until blended.
  4. While processing, add the oil a few drops at a time, making sure that it is emulsified into the mixture before continuing with more oil.
  5. Keep adding the oil until the mixture becomes a thick, creamy mayonnaise.
  6. Season with the lemon juice. (If you need more salt, make sure to dissolve it into the lemon juice otherwise you will get white spots in the mayonnaise.)