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Ali Oli recipe

Ali Oli recipe

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A quick and easy Garlic dip, not to be confused with the America Ai-oli. This is a Spanish version given to me by a bar owner in Spain.

Andalucia, Spain

4 people made this


  • 3 Garlic cloves (depending on size and to your taste)
  • Salt to taste
  • Lemon juice to taste
  • Milk
  • Vegatable oil (not olive oil as it is too heavy)
  • Optional a fresh herb of your choice (Parsely, Corriander, Basil)


  1. Place garlic and milk (fresh herb if you are using any) in a tall container and about a half cup of milk is average.
  2. Using a hand blender mix ingredients and slowly add Oil
  3. It should be noted that when adding the oil it will seem runny , the rule of thumb is about twice as much oil to milk. At that point oil should be added very slowly as when it thickens it turns fast


This is great with salads, bread and many meats. It takes just a few minutes to make, play with the ingredients to suit your own tastes, this is usually very strong in flavour, once it is almost to the consistency you like add salt and any herbs that u did not use to suit your taste . Add lemon juice to put little zing in it. This keeps for several days.

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So easy to make, light and fluffy-12 May 2014

Traditional alioli recipe

It’s been a while since we’ve added recipes, so hopefully this traditional alioli recipe will be welcomed. However, we’ve also included a cheat’s version too for you lazier folk.

First of all, let’s dispel a major myth. Alioli is NOT just garlic mayonnaise – it’s so much more. Of course, if you’re feeling lazy… or in a major hurry… then a rapid garlic mayo will do. It won’t be as good, but it will do.

The traditional version is egg free too, which will suit vegans and people with certain food intolerances. It is seriously simple to do, but it is time consuming and will work your arm muscles.

Apparently both versions can last in a sealed container in a fridge for a day or two… but we have found that it simply won’t last that long as it gets lapped up.

Traditional alioli recipe (makes about half a cup)


  • Six garlic cloves. Peeled
  • Pinch of coarse salt
  • Good quality extra virgin olive oil. No quantity given as you’ll know when using it
  • Multiply up for larger measures… recommended if you have guests or if you’re a greedy bugger like me
  • Pop the garlic cloves and the salt into a pestle and mortar and get crushing
  • To save time, you can pass the garlic through a garlic press first
  • Mash like your life depends upon it
  • Now comes the long part. Add the olive oil one drop at a time, ensuring that it is fully absorbed into the garlic before adding more. This part can take you half an hour. You need to be pounding that garlic as hard and fast as you can… so be ready for that.
  • Keep adding the olive oil one drop at a time until the alioli becomes a good thick consistency and you’re done!

Cheat’s alioli recipe


  • A couple of heaped teaspoons of your favourite mayonnaise
  • 2 peeled and crushed garlic cloves
  • a teeny pinch of saffron
  • Multiply up for larger quantities

I cannot eat fried calimari, croquettes, or grilled prawns without a side bowl of alioli and of course plenty of bread to dunk in it too. Don’t be shy with the garlic, it’s what really makes it. We’ve also added a half teaspoon of ground almonds into the two versions above for a little extra “niceness”.

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Top Recipes from Mallorca

Here in Majorca you will still find the 'real' Spain in relation to food, tapas bars and traditional restaurants serving Spanish and Mallorquin food. Why not try a Pepito (tasty pork baguette flavoured with a special blend of local olive oil, garlic and tomato with sometimes a little green pepper)

Better still try a Pa-amb-oli, a very traditional local dish.

Thinly sliced rustic bread, warmed and flavoured with the traditional olive oil, garlic and tomato blend then topped with your choice of meat usually pork or chicken. This can also be topped with local cheese melted under the grill. This really is a delicious snack, more like a meal in itself!

Ali-oli with fresh bread and olives are served in most restaurants in on the Island. Sometimes this is given free but often you will find a small charge added to the bill. Pork loin with cabbage (llom amb col) is another very popular traditional Mallorquin dish and not forgetting Spanish Paella, a great favourite everywhere in Spain and traditionally eaten on Sundays.

Fresh fish, Prawns, Crab, Lobster Tuna, Octopus

As well as freshly caught fish like Cuttlefish, Squid and Octopus, Pork is commonly used in Mallorcan cooking. Many parts of the Pig are cured to make Embutits, sausages of various content. From the black Pig, Sobrasada de Mallorca and Botifarro are made without any types of additives or preservatives. Each of the sausages have a specific content, shape and name.

Selection of Mallorcan Sausages Sobrasada and Botifarro

Colmado Santa Domingo - Palma

You will see these pork based sausages in most shops and supermarkets around the Island, in fact this little shop in central Palma sells all kinds of local produce from around the Island. You will also find these special sausages as starters dishes on many restaurant menus. They are also very popular on Fiestas when many Mallorquins grill the various types of sausage on Barbeques. We recommend that you try them, they really are delicious!


Sangria, a drink made with wine, brandy and served chilled with heaps of ice & freshly chopped also very popular as is the local drink hierbas you can have this sweet or dry and is excellent if you have a little spanish tummy for settling it. Palo is another traditional liquer made & consumed in Mallorca.

Here are some traditional but simple recipes from Mallorca for you to try:

Sangria Recipe

add a little lemonade to taste

Pour wine into a jug, add sugar & stir well. Add the rest of the ingredients, stir and serve with plenty of ice.

Ali Oli

4 medium to large garlic cloves

1.5 tablespoons lemon juice

1 cup extra virgin olive oil

Peel garlic and combine with salt to make paste, separate egg yolks and put into a mixing bowl, add paste & with a mixer slowly blend adding the olive oil in a steady stream. A creamy sauce forms and then add the lemon juice to finish. Chill in the fridge. You could cheat by buying a good quality of mayonaise and adding the garlic, salt & lemon juice!

Grilled Prawns with garlic & chilli

1 kg Fresh prawns (langostines) (serves roughly 4 people)

2 red chilli chopped (de-seeded)

Buy fresh prawns from the market or supermarket. Wash & peel and de-vein if preferred. Place in an ovenware dish and cook in the oven or fry together with the garlic & chilli for 3-5 minutes or until the shells have turned pink. Serve and squeeze a fresh lemon over to taste.

Pork Loin with cabbage (lomo con col)

250 g saffron milk caps (bought locally as Esclata-sangs)

1 teaspoon dried marjoram or fresh if you can find it

Peel & chop onion, wash marjoram, scald tomatoes, skin & finely chop. Remove heart of cabbage, wash & drain leaves. Chop Sobrassada into small pieces slice Botifarro & dice pancetta. Season pork loin with salt & pepper. Over a cabbage leaf lay a slice of pork followed by 2 pieces of sobrassada, 2 slices of botifarro & 2 pieces of pancetta, close the parcel, place on top of another cabbage leaf with the opening downwards, close the parcel and secure with a cocktail stick. Heat half of the oil in an earthenware cooking pot, once oil is hot brown the cabbage parcels on a high heat for 1 minute each side. Remove from the dish and set aside.

Add the rest of the oil to the cooking pot and soften the onion on a low heat for 7 minutes.

Next add the chopped tomato saffron milk cups (optional) and the rest of the pancetta, sobrassada and botifarro. Afterwards add the paprika, bay leaf, marjoram raisins & pine nuts. Season with sal & pepper and leave to cook for 5 minutes more without turning up the heat. Next add the pork cabbage parcels and sprinkle with wine and sufficient water to cover the contents of the casserole dish. Cover and cook for 20 minutes more before serving.

Serve with crusy bread or potatoes.

Tumbet (a most typical dish of Mallorca)

Wash all veg carefully, cut potatoes, courgettes and aubergines in 5mm slices

set aubergines aside in salt for around 10 mins to eliminate bitterness. Slice peppers tomatoes & garlic and fry garlic in 3 tbsp of olive oil. When golden add lauren leaf and sliced tomato. Add salt pepper and little sugar and simmer for 10-12 mins. Saute potatoes, aubergines, courgettes separately and place in clay casserole dish in that order. It is important to drain off as much oil as possible. Lastly cover vegetables with tomato sauce leftover and garlic

Paella - Quick & Easy! (mixed Paella from the Balearics)

Traditionally in Mallorca this dish was made with left-overs meats and freshly caught fish. You can alter the meat or fish ingredients depending on what is available locally.

2 slices pancetta, bacon or some sliced chorizo

1/4 chicken - chopped (pre-cooked)

400 g pork or lamb (pre-cooked)

Fish - if you have shell fish, scrub and pre-cook until shells have opened

Crab Pieces (if you can get these - scrubbed and pre-cooked)

8 mussels (scrubbed and precooked)

100 g clams (scrubbed & precooked)

2 tomatoes chopped & peeled

1 red pepper (sweet) chopped

1-1.5 litres hot chicken or fish stock

3 garlic cloves & 1/4 teaspoon salt

few sprigs of fresh parsley & thyme (you can use dried)

saffron strands or turmeric for colour

Combine together the 3 garlic cloves, salt, fresh parsley & thyme leaves in a pestle & mortar until it becomes a smooth paste

Heat a little olive oil in a pan suitable for Paella (traditional Paella pan is best) when the oil is hot cook the prawns until they turn pink, remove from pan. Fry the pancetta, bacon or chorizo with the chopped onion, pepper & tomato until the onion is softened. Then add the cooked meats and fry until golden. Add the saffron strands or turmeric to the hot chicken or fish stock, leave for a few minutes. Add the rice to the pan and then add twice the volume of stock & 1/2 cup of wine, stirring constantly. Bring to the boil then simmer stirring regularly. Cover with a lid or tin-foil, cook for a further 10 minutes but top up pan with stock if it becomes dry. Then add the fish (Including shellfish). Decorate then return return to heat to finish cooking.

Test the rice before serving. Add lemon wedges to finish.

Tapas - Creamy Chicken in Sherry Sauce (serves 4)

1.5 tablespoons lemon juice

Chop chicken and mushrooms. Heat the oil in a pan and stir-fry the chicken for 5 minutes until almost cooked. Add mushrooms and continue to stir-fry gently for a further 2 minutes. Pour sherry and cream into pan, bring to boil and leave to simmer for 1 minute. Add the lemon, salt and pepper to taste and decorate with

Calories - 400kcals per portion

Chicken Croquettes

Chop the Chicken finely. Boil the potatoes for 20 minutes then mash.

Peel the garlic and chop finely with the parsley. Fry for a few minutes.

Add the Chicken, Potatoes, Salt, Pepper, Garlic and Parsley to a food processor or liquidiser and blend briefly until the ingredients are combined but not to a paste. You might have to add a spot of milk.

Beat the eggs and then sprinkly the flour with the breadcrumbs on a board or large plate. Form the shape of the Croquettes with your hands and then roll in the breadcrumbs. Set aside.

Heat oil in a pan and fry the Croquettes on a moderate heat until

Recipes from Mallorca


Buy your fish at the local markets it's freshly caught and

inexpensive!. Otherwise if you can't make it to the market the larger supermarkets have excellent choices of fresh fish on the fish counter.

Probably best not to buy fish on a Monday as there is no fishing on Sundays, they will be from the Friday or Saturday catch.

Prawns of all sizes (langoustines) are very inexpensive in Mallorca and make a delicious starter or main dish.

Patatas Ali Oli Recipe

This recipe is for potato salad with a twist – there is garlic in the mayonnaise. It is a very popular free tapa served with drinks in Spain, especially around Madrid. It goes great with any barbeque or can be served as a tapa. Don’t worry too much about the measurements as you can adjust them according to taste. I tend to add lots of garlic making it an almost spicy dish.


Makes enough for a tapa for about 8 – 10 people

  • 750g potatoes peeled and cut into mouth sized chunks (this is the weight of potatoes after peeling) – you can also leave the skin on the potatoes if you prefer
  • 300ml of ali oli
  • 1 tablespoon finely chopped fresh parsley – optional
  • salt and freshly ground black pepper

Making the Ali Oli

Ingredients: These measurements are a very vague guidelines just to give you a general idea of how you might mix the mayonnaise and garlic. In reality you really can’t go far wrong by adjusting them to suit your own taste

Method: Make the mayonnaise following the recipe or use a shop-bought version. Crush the garlic and add about two-thirds of it to the mayonnaise. Taste it and add the remains of the garlic if required.

Cooking Method

Add the chunks of potatoes to salted boiling water and boil for 10 – 15 minutes until tender. Drain the potatoes and leave to cool for about an hour.

Once the potatoes are fully cooled put them in a bowl and add approximately 300ml of ali oli (or more if you prefer). Each potato chunk should be fully coated in the garlic mayonnaise. Taste and add more salt and pepper if required. Add the parlsey and mix it through the garlic potatoes.

Cover the bowl and chill in the fridge for at least an hour before serving. They will keep for a couple of days.

2. Sepia alioli (for 4 people)


• 2 cuttlefish
• Extra virgin olive oil
• Salt
• Chopped parsley

This delicious, typically summery dish, which both children and adults alike like, can be eaten with aperitifs or as a main dish accompanied by a fresh salad. It is very easy and fast to make.

Clean and chop the cuttlefish into regular pieces of about two centimeters so that they can be easily pierced. Although they are usually sold clean, it is a good idea to make sure that the skin and mouth have been completely removed. If the cuttlefish is going to be the main dish, you can grill it whole, with some horizontal incisions so that it does not bulge.

In a pan with hot oil, place the cuttlefish extended. While it cooks, add salt and parsley. Stir until evenly browned.

Serve the cuttlefish on a plate accompanied by the alioli sauce. To lick your fingers!

If you’ve never had truffle aioli, you’re in for a treat. It’s bold and rich with a mellow earthiness from the truffle oil. It really adds a touch of luxury to a dish.

Given that there are so few ingredients in this recipe, you want to make sure they are all good quality. Use fresh garlic (not pre minced), lemon (not bottled) and truffle oil (not one that’s been sitting in the pantry for 5 years).

The use of prepared mayo here is what gives this recipe its easy designation however, if you want to take things over the top, you could certainly use homemade mayo instead. To learn how, check out my homemade olive oil mayonnaise recipe!

Peel the potatoes. Cut potatoes into 1/3- to 1/2-inch chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those into 3 to 4 pieces, cutting crosswise. This should give you nice bite-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt.

Pour olive oil into a wide, deep frying pan with a heavy bottom. Heat the oil on medium-high heat until hot. To test the oil, carefully place one piece of potato in the oil it is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil has not reached the correct temperature and the potato will absorb too much oil.

Carefully place the potato pieces in the hot oil and fry until golden, about 10 minutes. You may need to do this in batches since you don't want to crowd the pan. Use a slotted spoon or spatula to remove potatoes and set them aside on a paper towel to drain.

Place the fried potatoes in a large bowl. Pour the sauce over the potatoes and toss carefully. Spoon potatoes with the sauce onto a serving plate. Serve warm with toothpicks.

There really is no excuse not to make this aioli recipe. Start by using a mortar and pestle to mash the garlic. (You don’t want little pieces of garlic hanging out in the mayonnaise.) Then, simply whisk all the ingredients together and use it as a spread or dip. Yep, that’s it! It really is that easy, and it adds so much flavor to not only the mayonnaise but all the foods it pairs so well with.

Once you have the aioli recipe made, store it in the refrigerator for up to 7 days. The garlic may get a little stronger the longer it is stored, so keep that in mind before you make it. If you want to, you could mix up all the ingredients EXCEPT the garlic until you are ready to use it. Add the garlic at the last minute.

How do you make olive oil and garlic pasta?

Linguine Aglio e Olio is one of the first meals that I started making at a young age. It is beyond easy to make. If you can boil water you can make this pasta.

STEP 1: Cook pasta according to package directions. I prefer to use linguine but any long pasta you have on hand will work. Spaghetti is the most traditional. If you use angle hair, I would cut down the amount to 3/4 pound instead of the full pound.

STEP 2: Heat olive oil in a large pan over medium-low heat. Add garlic, salt and crushed red pepper and cook 30 – 45 seconds.

One of the most common problems people have with this dish is overcooking the garlic. Over cooking the garlic will result in a burnt, bitter taste. To avoid this keep the heat low, stir frequently and keep an eye on it. It really only needs less than a minute.

STEP 3: After you’ve drained the pasta, add it to the pan, add parsley and toss to combine. Serve with fresh shredded parmesan cheese.

SEE! It could not be easier!

Don’t wait any longer to add this Aglio e Olio to your monthly dinner rotation. Your whole family is sure to love it’s simplistic, garlicky flavor and you are going to love how incredibly easy it is to make. Complete this easy dinner with a handful of salad greens and this Garlic Vinaigrette .

And of course you’ve always got to have Garlic Bread or if you’re really looking to make this a comfort food meal for the ages, serve it with this Cheese Bread

Looking for more pasta recipes? Check out some of my favorites!

Note: I originally posted this post in 2008. Updated with photos, tips and nutrition facts in 2019.