Aioli for all
Very few ingredients are required to create a culinary masterpiece and aioli is one such testament to that adage. The garlic and oil emulsion is often referred to as “fancy mayo” but when you take the artisan route there’s a very down-to-earth story behind this condiment.
The word aïoli has French Provençal origins, a combination of the words for garlic and oil. Its European history still influences the artisan craft today as a growing number of producers are focusing on wholesome, local and environmentally friendly practices.
A sustainable route
Sustainable production of aioli has resulted in many artisans choosing to make a plant-based product catering perfectly to vegans or those with egg allergies. Dibble Foods, a Sydney-based food company that styles itself as a “purveyor of plant-based foods”, is dedicated to producing game-changing sustainable, and vegan, condiments like aioli.
“I’ve always been obsessed with aioli but after doing some research I quickly realised
