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Extra Virgin Olive oil Aioli


There is nothing like homemade aioli. The jarred product does not come close and especially not the Passover mayonnaise. To make a delicious creamy aioli-start with a good extra virgin olive oil. I am using one from France that tastes buttery and luscious with no bitterness and heavy flavor.

  • Duration
  • Prep Time
  • 1 1/2 cupsServings


  • 3 egg yolks
  • Salt and pepper
  • 2 tablespoons lemon juice
  • Zest of 1 lemon
  • 1 garlic clove, optional
  • 1 1/2cups extra virgin olive oil ( I use an oil from France that is buttery flavored and very mild)


1. Place all ingredients except olive oil in the work bowl of a food processor. Pulse several times to mix.

2. With the motor running, add the olive oil, drop by drop until the aioli starts to thicken. Once it starts to thicken-you can add it faster.

3. Store the aioli covered in the refrigerator for up to 5 days