Fun fact: The word aioli is derived from the Provençal “ai” (garlic) and “oli” (oil).

There are different ways of making a Mediterranean-style aioli, from a simple blend of olive oil and garlic to creating a garlic-y emulsion resembling mayonnaise. However you go about it, though, a metric ton of garlic is a must. Okay, maybe not quite a ton, but garlic is the definitely undisputed star of a proper aioli!

Keep reading to learn how to whip up an impressive, delicious and EASY aioli jazzed up with another beloved Mediterranean staple – rosemary ??

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overhead view of a glass bowl containing garlic aioli with a sprig of rosemary