Aioli, allioli, or aïoli (/aɪˈoʊli/ or /eɪˈoʊli/; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli [aˈljoli]) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.

[1] It is found in the cuisines of the Mediterranean coasts of Spain (Catalonia, the Valencian Community, the Balearic Islands, Murcia, and eastern Andalusia) and France (Provence, Languedoc, Roussilon).

The latter gives the sauce a pastier texture, making it more laborious to produce as the emulsion is harder to stabilise.

[7][8] In Malta, the term arjoli or ajjoli is used for a different preparation made with galletti (a type of cracker), tomato, onion, garlic, and herbs.

The most common term in Spanish is alioli, an adaptation from Catalan, although it is also called ajoaceite, ajiaceite, ajolio or ajaceite.

[6] Aïoli is so strongly associated with Provence that when the poet Frédéric Mistral started a regionalist Provençal-language newspaper in 1891, he called it L'Aiòli.