~ 1 cup Fresh Harvest Garlic olive oil
~ 1 teaspoon Dijon mustard
~ 1/8 teaspoon Kosher salt
~ 1 egg (room temp)
~ Juice from ½ lemon


In a bowl, or even better in the mixing cup that came your immersion stick blender, combine egg, lemon juice, salt, and Dijon. Place the immersion blender in the bowl/cup and process in short pulses until smooth.

Next. with the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Lift the immersion blender at an angle while mixing.  Blend until smooth, creamy and thick.

Transfer to a small bowl, cover and refrigerate. Will keep for about a week. 

Try using our different Extra Virgin, Fused and Infused olive oils for a wide range of flavored Aioli recipes!


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