Agliata

'garlic'; Italian: [aʎˈʎaːta]; Ligurian: aggiadda, Ligurian: [aˈdʒadˑa]) is a pungent, savoury garlic sauce and condiment in Italian cuisine used to flavour and accompany grilled or boiled meats, fish and vegetables.

Agliata is prepared with crushed garlic, olive oil, bread crumbs, vinegar, salt and pepper.

The bread crumbs are soaked in vinegar, which is then squeezed out, after which the garlic is whisked or beaten into the mixture.

Its preparation includes the emulsion of the ingredients to prevent separation, which is performed by the olive oil being added in a slow drizzle while the mixture is constantly whisked.

[1] Porrata sauce is prepared using all of the ingredients in agliata except for the garlic, which is substituted with leeks (porri in Italian).