The benefits.

May help reduce inflammation (monounsaturated fats in olive oil)
Assists with normal functioning of your heart and blood cholesterol levels (Omega-3 ALA in olive oil)
Assists in supporting a healthy immune system (enzymes and potassium in apple cider vinegar)
Helps contribute to the normal function of your liver and enables your body to process fats effectively (choline and vitamin B7 in eggs)

What goes in.

Australian olive oil (61%), Australian extra virgin olive oil (16%), free range egg yolk (11%), Australian garlic (5%), apple cider vinegar, lemon juice, sea salt, mustard powder, rosemary extract.

What's kept out.

Industrial seed oils, gluten, refined sugar, dairy, artificial colours, flavours and preservatives.

Did you know?

Commercially produced aioli usually contain cheap and nasty industrial seed oils, commonly in the form of canola oil or sunflower oil, which are high in highly unstable omega-6 polyunsaturated fats. When these fats come into contact with oxygen, heat and light, toxic chemicals called free radicals are formed, causing inflammation, damage to our cells and wreak havoc on our health.

Geography.

Made in Australia.

Hot tip.

As olive oil has a large droplet size, the aioli may separate at extremely high and low temperatures. To re-emulsify simply stir rapidly or give it a shake.

Aioli