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LOCATION: Recipes >> Vegetarian >> Aioli 01

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Aioli (Garlic "Sauce")

6-8 large cloves of garlic chopped coarsely
1/4 cup extra virgin olive oil

2 packs soft or silken tofu
2 fresh lemons
sea salt to taste
1 lb of Italian oil cured olives

Rinse the olives under hot water to remove some of the oil. Pit
them, chop and set aside.

Drain the tofu and crumble. Place some tofu in a blender, with
some galrlic and lemon juice and a little olive oil. Blend until
smooth. You may need to stir the mixture with a chopstick a few
times to make sure everything blends well. Tast and place in a
large ceramic bowl. Repeat until all the ingredients are used.
Taste for salt, lemon and garlic and adjust accordingly. Do not
add the olives until you are ready to serve. Stir them in and add
some finely chopped Italian parsley on top. Use as a dip for cooled
vegetables that were blanched, or dress over hot veggies of your
liking.

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