In-Depth Explanation
True Provençal aioli (from the Occitan 'alh' for garlic and 'òli' for oil) contains no egg — just garlic pounded with salt and slowly emulsified with olive oil. The egg-enriched version is technically a garlic mayonnaise, though both are commonly called aioli today. In Provence, 'le grand aïoli' is a festive meal where the sauce is served alongside boiled vegetables, salt cod, snails, and hard-boiled eggs. The quality of olive oil dramatically impacts the final flavor.
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Related Terms
Cold-Pressed
A method of extracting oil (typically olive oil) using mechanical pressure without heat or chemical solvents. Cold-pressing preserves the oil's flavor compounds, antioxidants, and nutritional value.
Extra Virgin Olive Oil (EVOO)
The highest grade of olive oil, produced by cold-pressing olives with no chemical processing. Must have acidity below 0.8% and pass sensory tests. Flavors range from grassy and peppery to buttery and fruity depending on olive variety and region.