Pasture to Plate


Semi-dried Tomato Aioli

A fantastic addition to antipasto


  • 125g Oliana semi-dried tomatoes, drained
  • 2 egg yolks
  • 1 tbs dijon mustard
  • 2 tbs white balsamic vinegar
  • 250ml grapeseed oil
  • 2 tbs fresh lemon juice
  • 1-2 tbs warm water


Process the tomatoes in a food processor until a coarse paste forms. Add the egg yolks, mustard and vinegar and process until well combined.

With the motor running, gradually add the oil in a thin steady stream until combined. Add the lemon juice and process until well combined.

Gradually add water until it reaches dipping consistency. Season with salt and pepper.