Helen Melser's Alioli

by Helen Melser.

The original Catalan Alioli recipe was made with a mortar and pestle and combined very fresh garlic and top-quality extra virgin olive oil. Later additions were a pinch of salt and a squeeze of lemon juice. No fancy gadgets for those Catalan women of previous generations, just arm power, determination and love. I tried making it using a mortar and pestle and gave up after about seven minutes.
More recently I read somewhere that aquafaba* was highly recommended as an emulsifer. As I had some in the fridge I quickly put my stick blender to good use and very soon I had a jug of creamy lusciousness. (* Aquafaba is simply the ‘juice’ from a can of chick peas - literally ‘waterbean’ or bean water).

Ingredients
2 garlic cloves, peeled and crushed
3 tbsp aquafaba brine
1⁄2 cup of a lighter style premium extra virgin olive oil - an arbequina like our Nobleza Del Sur Tradicion 1640 Coupage would be perfect.
Salt and pepper, to taste

Place the garlic and aquafaba brine in a tall jug. Process using a stick blender (or regular blender) while slowly drizzling the oil into the jug until you have a thick, creamy dip. Will keep for 2-3 days in the fridge. Serve with prawn or fish dishes, potato or egg salads, or with our to-die-for crispy potatoes cooked in premium olive oil. Great base layer on burger buns or panini.

This recipe is from Helen Melser’s book The Olive Tree In My Kitchen, published by Bateman Books. Used with permission. To buy a copy of Helen’s book, please visit Aotearoa Books or Booktopia