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Originally aioli comes from the Spanish area Catalonia. Historically seen, aioli is the oldest and most popular garlic sauce from the Mediterranean. The original Spanish name ‘allioli’ is a combination of the Catalonian words for garlic (all) and oil (oli).

Garlic brings flavor to every dish. A garlic sauce like aioli is a real all-rounder when it comes to tasteful sauces in the Mediterranean kitchen. This Catalonian sauce is mostly used as a basis for other sauces, but aioli can also be used as a sauce on its own. In that case, the sauce is added to dishes on the dining table. Besides dishes like meat, fish, vegetables and shellfish, you can also use the creamy aioli to put it on toasted bread and eat it like a delicious and spicy appetizer. Aioli tastes great with baked mushrooms and white wine. For a fresher accent, you can add a drop of lemon juice on top.

Useful tip: a teaspoon aioli is a good replacement for fresh garlic and this way, you can keep your hands clean. Always keep your aioli at room temperature. This makes sure the structure of the sauce stays the same. After opening, you can use the aioli for another two months. But on the other hand, an all-rounder like aioli, will already be finished by then.


  • extra virgin olive oil (75%), garlic paste (24,2%) (garlic, salt, acidity regulator: citric acid), salt, preservative: potassium sorbate.