A rich and indulgent alioli made using oak-smoked olive oil from Toledo. This oil is naturally smoked over the fires that are used to dry the peppers which make Pimentón de la Vera.

The garlic gives it an intense aroma and a full, savoury flavour and this condiment is traditionally served alongside paella, arroz negro and other rice dishes. It is also a delicious accompaniment to grilled meats or with simple boiled vegetables.
Alternatively use it instead of mayonnaise for use in sandwiches, particularly with fish or chicken.