Allioli - Garlic cream with 20% olive oil, light, Feliubadalo, 95 g

Allioli has long been a real hit at barbecues in this country. The variety of variations is quite remarkable, but in Spain, the original version remains the number one dish. The name says it all: "All" means "garlic" in Catalan, and "oli" means "oil." Garlic and oil, nothing more. Eggs aren't even used in the production process, so you can tell the difference by the consistency, which is considerably firmer than other versions. This allioli goes perfectly with grilled meat, fish, and seafood, as well as vegetables like mushrooms or zucchini, or simply on fresh white bread.