RECIPES > Kitchen Staples > Olive Oil Aioli

Olive Oil Aioli

Garlic aioli is good in salads or on sandwiches, all types of fish and with fresh, seasonal vegetables. Try substituting our Fresh Basil or Meyer Lemon Olive Oils for a new take on a classic.


1 Large Egg Yolk
1 tsp Sutter Buttes Traditional Olive Oil Mustard
3/4 Cup Sutter Buttes Fresh Harvest Garlic Olive Oil
3/4 Cup Sutter Buttes Arbequina Extra Virgin Olive Oil
Pinch of Himalayan Pink Sea Salt and Fresh Lemon Juice to taste


Place egg yolk, salt and mustard in the bowl of your food processor. Pulse until combined.  With the motor running, very slowly add the olive oils in a this stream. Once mixture begins to thicken, you can add it a little faster, waiting for full incorporation before adding more. Once all of the olive oil has been blended into the mixture and it is quite thick, add a squeeze of fresh lemon juice and pulse to combine. Taste and add additional salt or lemon juice as needed.  Aioli can be stored covered in the refrigerator for up to 5 days.

Olive Oil Aioli