Dill Aioli

Adapted from Savor The Best

This recipe uses raw egg yolk.  Be warned! Salmonella, death, etc. You can substitute in pasteurized egg yolks such as Safe Eggs if you're worried. This makes about 1.5 cups and can keep in the refrigerator, in a sealed container, for up to a week.

  • 2 garlic cloves, peeled
  • 1 tsp. Dijon Mustard
  • 2 large egg yolks
  • 1 Tbsp. chopped fresh dill, optional
  • 1 c. Wild Anthos Dill Olive Oil
  • 1 Tbsp. fresh squeezed lemon juice
  • Salt to taste

Place the garlic, Dijon, egg yolks and fresh dill in the bowl of a food processor. Blend it together until smooth, about 10 seconds. (Or whisk it the old fashioned way).

With the motor running, slowly (SLOWLY!) add in the olive oil, in a steady stream until completely emulsified, about 3-4 minutes. Add in the lemon juice and salt and give it a few pulses. Scrape down the sides and give it a few more pulses. Your Aioli should be nice and thick. Let sit for 30 minutes before serving. Put the remainder in a container and refrigerate.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil