Persian Lime Aioli

This recipe can be made using 100% extra virgin olive oil. However, when agitated in a blender or food processor, extra virgin olive oil may become slightly bitter. In light of this, we recommend using a blend of safflower oil and extra virgin olive oil. Feel free to play with the ratios between these oils to fit your taste. And please, please do not stop at Persian Lime Aioli. Try a Blood Orange, Lemon, Tuscan Herb or Garlic Olive Oil aioli too!


2 fresh garlic cloves, minced
1 tsp. sea salt
1 large egg yolk
1 Tbs. fresh squeezed lime juice
1/2 cup neutral oil such as safflower or grape seed oil
1/2 cup Persian Lime Infused Olive Oil

Place the garlic and salt in the bowl of a food processor fitted with a metal blade or in a blender. Pulse for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the safflower oil in a thin stream. Without turning the motor off, add the Persian Lime extra virgin olive slowly in a thin stream. Taste and finish with more salt if necessary.
Makes approximately 1 cup.
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