The abundance of iodine that can be found in this sauce is beneficial for our metabolism, regulating our energy level and the correct functioning of the cells. In addition, the aioli iodine helps to take care of us inside, regulating our cholesterol. Being a food rich in iodine, it also helps to process carbohydrates; strengthen hair, skin and nails. Aioli, because of its high amount of vitamin E, is a beneficial food for our circulatory system. This sauce also has antioxidant properties, is beneficial to the eyes and can help in the prevention of Parkinson's disease. The high content of vitamin K in this sauce makes taking the aioli beneficial for correct blood coagulation. This food is also beneficial for the metabolism of bones.
The true origin of the All i Oli goes back to Egyptian lands, where in the splendor of the Egyptian empire this garlic and oil emulsion was served, possibly accompanied with mead, to the soldiers, athletes or fighters for a greater vigor and performance in the field of battle or in the Arena.
Shortly after and after the passage of the Romans by those lands they introduced in Europe the sauce of All i Oli which Virgilio would happen to denominate "Moretum" and that its use by all the empire expanded. In Rome the greatest virtues are attributed to garlic; it is believed that the vigor of the soldiers, of the athletes, of the fighters, is increased by eating many garlics; It is used as a medicine and mixed with everything that was eaten and drank mainly in Spain, Gaul and the Itálica peninsula, called "aillouse" in France, "ajiaceite" in Castilla, "ajo-aceite" in Aragón, "ajolio" in all the old Spain and ending up being called in the Levantine region "All i Oli".
From the 10th century there is a record of All i Oli recipes ... only with garlic and oil, or adding nuts, almonds, serpol, milk, cream cheese, or eggs, as was done in Menorca, giving rise to the sauce mahonesa (mayonnaise), the reality is that the All i Oli was made with a leading role in our cuisine. All the peoples of the Mediterranean feel identified with it, is part of our history and gastronomic heritage and we have all contributed to a greater or lesser extent to achieve what we know today as the All i Oli.
Salsa Brava (Hot)
Don't let the "hot" in this name scare you away! Sapanish cuisine is not like Mexican cuisine. Salsa brava is midly spicy but by no means overwealming. It is used in Spain to prepare "Patatas Bravas", the traditional tapa of crispy potatoes with hoy sauce (but you can sue it in other dishes as chicken, meat, vegetables, pasta...)
Patatas bravas is a dish native to Spain, often served as a tapa in bars. It typically consists in a white potato that has been cut into irregular cubes of about two centimetres, then fried in olive oil and served warm with sauce such as spicy tomato sauce. This dish is commonly served in restaurants and bars in Madrid and throught Spain. In Valencia and Catalonia the dish is traditionally served alonside aioli. Taste your Patatas Bravas with out outstanding Spanish Allioli La Gitana.