All necessary ingredients and equipment:

• Garlic
• Pestle and mortar
• Oils and EVOO
• Bread or toast for the final tasting.

The experience begins with an exploration of the origins and history of alioli, learning how it has evolved and the differences between traditional alioli and modern variations which are emulsified with egg.

Next, participants will learn the authentic pestle and mortar technique, focusing on key aspects such as the consistency of the garlic, wrist movement, progressive emulsification and texture control – all essential for achieving the perfect alioli.

The activity is topped off with a tasting of the freshly made alioli, served with rustic bread. Held in a relaxed, sociable setting, the workshop celebrates this local product and Mediterranean culinary tradition.