How to make Ali Oli with Extra Virgin Olive Oil?

Making Ali Oli with Extra Virgin Olive Oil

The preparation of aioli, a traditional emulsion whose origins date back to Mediterranean cuisine, undergoes a significant transformation when using extra virgin olive oil (EVOO). Contrary to the misconception that favors neutral oils, the use of EVOO is not only viable but also enriches the organoleptic and nutritional profile of this emulsified sauce.

The Emulsion in Ali Oli

Aioli is, in essence, an oil-in-water emulsion, where the oil (in this case, EVOO) is dispersed in the form of small droplets within an aqueous phase provided mainly by the lecithin and lipoproteins present in the egg yolk. The viscosity and final texture of aioli with olive oil are directly influenced by the oil concentration and the presence of other ingredients such as garlic and salt.

• Pour in the olive oil slowly and continuously allows the egg emulsifiers enough time to coat the new oil droplets as they are incorporated. Adding it too quickly can saturate the egg’s emulsifying capacity and cause the emulsion to break.
• The temperature of the ingredients can influence the initial viscosity and ease of emulsification. Generally, ingredients at room temperature tend to emulsify more easily.
• The final viscosity of aioli with olive oil is controlled by the total amount of EVOO added. If the sauce is too thin, gradually adding more EVOO, while stirring continuously, will thicken it.
• Garlic and Salt: Garlic, in addition to its contribution to flavor, can release compounds that slightly influence the viscosity of the emulsion. Salt helps denature the egg proteins, which can affect its emulsifying properties. Adding it in the early stages can be beneficial.

Selecting Extra Virgin Olive Oil: A Critical Factor

The choice of EVOO is crucial for the final profile of the aioli with olive oil.

Picual Variety

Picual EVOO, with its high oleic acid content (over 75%), offers remarkable oxidative stability, which is beneficial during the emulsification process and the subsequent preservation of aioli with olive oil.

Its robust sensory profile, characterized by notes of green fruitiness, bitterness, and spiciness (derived from phenolic compounds such as oleocanthal), gives aioli an intense and characterful flavor. The intensity of these attributes can be modulated depending on the quality and harvest season of the Picual EVOO. An early-harvested Picual EVOO can provide additional aromatic complexity with herbaceous notes and hints of tomato.

Other Varieties (Arbequina as an Example)

Arbequina EVOO, with a lower oleic acid content and a softer, fruitier sensory profile (notes of almond, apple, banana), will produce an aioli with olive oil that is more delicate and less intense in bitterness and spiciness. This option may be preferable for palates seeking a more subtle sauce or to accompany dishes where the EVOO flavor should not be dominant.

Conclusions

Making aioli with olive oil is not only a tasty alternative to using neutral oils, but also provides the nutritional and organoleptic benefits inherent to EVOO, including its antioxidants and healthy fatty acids. Choosing between varieties such as Picual or Arbequina allows you to modulate the flavor profile of the sauce, offering versatility for different culinary applications.

Try different EVOOs and adjust your cooking techniques to optimize your recipes and discover the endless possibilities offered by this traditional sauce enhanced by the quality of extra virgin olive oil.