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Olive oil aioli

Olive Oil Aioli

Olive Oil Aioli

To make aioli from olive oil alone will create a very strong-flavoured aioli, as olive oil can be quite an overpowering flavour. To avoid this, I’ve used a blend of olive oil and macadamia oil. Macadamia oil adds a lovely thick creamy flavour to this aioli — one I haven’t been able to achieve from using any other oils. Making aioli is a relatively simple process, but it does require patience. If you rush this recipe it will result in an aioli that isn’t deliciously thick.

Makes: 1 jar



  • 1 egg yolk
  • ½ tsp sea salt
  • 1 tsp Dijon mustard
  • 1 tsp apple-cider vinegar
  • 1 clove garlic, crushed
  • ¼ cup extra-virgin olive oil
  • ¼ cup macadamia oil
  1. Place egg yolk, salt, mustard, apple-cider vinegar and garlic in mixing bowl. Whisk together until well combined. Continue whisking while very slowly pouring a thin stream of olive oil into bowl. Continue this process until all olive oil has been added, and repeat with macadamia oil. Remember to pour a very thin stream of oil while continually whisking.
  2. Store aioli in clean jar in fridge for up to 2 weeks.


Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.