Vegan Olive Oil Aioli Recipe

Vegan Olive Oil Aioli Recipe

Aioli, an aromatic garlic cream, is a culinary delicacy with deep-rooted tradition. Originally from the Mediterranean region, it has established itself as a versatile accompaniment worldwide. In Spanish cuisine, for example, it is a popular companion to tapas, while in Arabic cuisine it is known as Toum and is considered an essential ingredient for shawarma. A special feature of aioli is its wonderful compatibility with olive oil, which gives the dip a rich and smooth consistency. For this recipe, we recommend the high-quality olive oil from Jegit - Pour La Vie to maximize the authentic taste and quality. The use of this special oil gives the aioli an incomparable note and is an absolute must for gourmets.


  • 3 cloves of garlic
  • 1/2 untreated lemon (zest and juice)
  • 1 tbsp light vinegar
  • 60 ml soy drink
  • 250 ml olive oil from Jegit - Pour La Vie
  • 1 tsp Dijon mustard
  • 1 tsp sugar or honey (optional)
  • 1 pinch of salt

Note: It is important that all ingredients are at room temperature. This is a crucial factor that is often overlooked but essential for the success of the aioli.


  1. In a bowl, mix the peeled garlic, lemon zest, lemon juice, vinegar, soy drink, Dijon mustard, sugar, and a pinch of salt well.
  2. Gradually add the olive oil from Jegit - Pour La Vie while continuously stirring or using a blender. This step is crucial to achieve a creamy and homogeneous consistency.
  3. Check the taste and adjust it with additional salt, sugar, or lemon juice if necessary.
  4. Let the aioli rest in the refrigerator for at least one hour to allow the flavors to fully develop.
  5. Enjoy your vegan olive oil aioli as a dip with fresh vegetables, as a side to grilled vegetables, or traditionally with shawarma.
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