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Vegetarian, Eggs, Cold

parsley aioli

Exquisite reinterpretation of our classic sauce, giving it a different and unique flavour, thanks to the added parsley.

This sauce fits like a glove when served with meat, fish, and above all, seafood. But careful with those gloves if you decide to lick your fingers!

Origins

Aioli is one of the oldest and most classic sauces in the Mediterranean area. There are reports of aioli recipes as early as the beginning of the 10th century. Spain and France received it from the Romans, who learnt it from the Egyptians. It is a very popular sauce, also known as ‘ajoaceite’, which can be used for cooking or accompanying all types of food. It's made with garlic, oil, egg, lemon and salt mixed with skill, technique and tradition in a classic yellow ceramic mortar. The result? One of the mother sauces of the Mediterranean cuisine. Choví’s aioli is made with natural ingredients of the highest quality to therefore continue the traditional homemade aioli recipe.

Suggested use

Parsley Aioli is a sauce that goes well with meat and fish, as well as seafood and salads. It can also be eaten spread on bread.