Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Aioli is a sauce made of garlic and olive oil. Sometimes egg is also added for ease of mixing, but this is not considered traditional. There are many variations, such as the addition of mustard or, in Catalonia, pears. In Occitan cuisine, aioli is traditionally served with seafood, fish soup, and croutons, in a dish called merluca amb alholi. In Catalan cuisine, it is traditionally served with grilled lamb, grilled vegetables, arros negre and paella. In Malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti or tomato. In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel. It is usually served at room temperature.

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