- Made with extra virgin olive oil
- Mild fresh garlic taste
- Top quality ingredients
- TetraBrik packed for freshness
- Size - 6 x 125 ml/4.22 oz
Creamy, garlicky alioli is a Spanish classic, the perfect partner to paella, fideuá, grilled meats and fish, and wonderful with asparagus or roasted potatoes. Arteoliva uses extra virgin olive oil and fresh garlic for an authentic alioli that you can serve at a moment's notice. The amount of garlic is fairly mild, perfectly balanced with the olive oil. For the garlic enthusiast who wants a bolder taste, simply press one garlic clove and stir it in for alioli with a kick!
Alioli is basically a fresh mayonnaise blended with fresh garlic. But this is not your typical mayonnaise. Arteoliva uses only fresh ingredients, no powdered garlic or eggs here. The result is a creamy, rich sauce with hints of sherry vinegar and a natural bright flavor.
Arteoliva blends the ingredients then packages the alioli using the TetraPak system which protects the sauce from light and air, preserving all of its flavor and texture. Cut the corner of the package to dispense small amounts of alioli, or open it up and serve in a small dish. The alioli comes in six small packages for convenience an freshness. Refrigerate after opening.
Sunflower oil, garlic (7%), egg yolk, extra virgin olive oil (5%), vinegar, salt, modified starch, stabilizer: xanthan gum, acidifiers: lactic and citric acids, preservative: potassium sorbate and coloring agent: beta carotene.
Serving size 1 tablespoon (14g). Servings per container about 25. Calories 100. Calories from fat 100. Total fat 11g (17%), Saturated fat 1g (5%), Trans fat 0g. Cholesterol 4mg (1%). Sodium 80mg (3%). Total Carbohydrate 0g (0%), Protein 0g. Vitamin A 0%, Vitamin C 0%, Iron 0%, Calcium 0%. *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Customer ReviewsAverage rating from 2 reviews Write a review
Simon Suarez - Katy - Mar 3, 2013
"the best there is on the market. most aren't made with just olive oil"
tomtom - portland, Oregon - Jul 10, 2012