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Whisk the egg yolks and garlic cloves in a blender, add the salt and Arbequina Extra Virgin Olive Oil from Spain.
and blend to a smooth consistency. Once the mixture is smooth, add the mushroom powder.
For this recipe we recommend Arbequina Extra Virgin Olive Oil from Spain for its almond aroma and slightly peppery and bitter notes. Its smooth taste goes very well with the mushrooms. But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Olive Oil from Spain.
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