Foodies Blog

Take up the La Española Aioli Challenge!

Who doesn’t love an aioli dip to go with their favourite Spanish tapa? Find La Española’s very own recipe in this week’s newsletter and another exciting announcement…

Come and join our new Foodies Festival challenge for 2024, our very own La Española Aioli challenge at The La Española Chefs Theatre. You can see the chefs battle it out in the competition, to see who can whip up the perfect Aioli in the quickest time and take that No1 spot on the nationwide leaderboard on the Foodies Festival Instagram Page

And for a chance to win something yourself, don’t forget to enter our competition giveaway to win a luxurious Spanish Paella Kit! Make sure you scan the QR codes displayed at the La Española Chefs Theatre to enter. 

Truffle Aioli – Garlic Mayonnaise

Aioli stands as a cornerstone of Spanish cuisine, cherished for its rich flavour and creamy texture. We’ve elevated this classic by adding La Española Truffle Olive Oil to the mix. Enjoy it as accompaniment to Spanish tapas or vegetable sticks. It is delicious as a dip with fried potatoes.

You will need a blender for this recipe.

Serves 4
Preparation time: 5 minutes
Cooking time: 10 minutes


1 egg yolk
1 tbsp lemon juice
½ tsp salt
2 cloves of garlic
200 ml La Española Light In Colour Olive Oil
30 ml La Espanola Truffle Olive Oil


Place the egg yolk, lemon juice, salt, garlic cloves and the oils in a small jug.

Use a hand held blender to blitz all the ingredients, starting at the bottom before slowly bringing to the top, until the mixture completely emulsifies.

TIP: If your mayonnaise splits, then it can be recovered. Start again with a clean jug with a small amount of water at the bottom. Blend slowly whilst you pour in the split mixture.

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