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Originally allioli comes from the Spanish area Catalonia and is historically 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 flavour to every dish especially in the Mediterranean kitchen. This Catalonian allioli is used as the base for a sauce, as a sauce on the side of a dish or simply on its own. Use with all sorts of meat, fish, vegetables and shellfish and spread the creamy allioli on toasted bread for a delicious snack with wine or sangria. Baked mushrooms with white wine and allioli is particularly delicious.

Useful tip: a teaspoon of allioli is a good replacement for fresh garlic and keeps your hands clean! Always keep your allioli at room temperature to maintain the correct consistency. After opening, use the allioli within two months and do not store in the fridge - though allioli this good will soon be finished!


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