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| All I Oli
half head of peeled garlic
half spoonful of lemon juice (or of; vinegar)
1 sm of olive oil, to ambient temperature
a pinch of salt
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To mash the garlic in a mortar until he becomes a puree and to pour the oil very slowly, always removing in the same sense when he has acquired the consistency of a mayonnaise, to add the lemon juice (or the vinegar), to also toss the remaining oil, without stopping to remove, and to season then with salt.
Contributor: Esther Pérez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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