Persian Lime Aioli


  • 2 fresh garlic cloves, minced
  • 1 tsp sea salt
  • 1 large egg yolk
  • 1 tbsp fresh squeezed lime juice
  • 1/2 cup neutral oil such as safflower or grape seed oil
  • 1/2 cup Bella Oliva Persian Lime EVOO

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.


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 (or grape seed oil) and extra virgin olive oil. Feel free to play with the ratios between these oils to fit your taste. And please don’t stop at Persian Lime Aioli. Try a Blood Orange, Lemon, Tuscan Herb or Garlic EVOO mayonnaise too.

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