Traditional dish with extra virgin olive oil from the Sierra de Segura, Andalusia
Ajoatao is a traditional dish from Jaén , originating in the mountainous Sierra de Segura region. This is one of those authentic Spanish recipes where olive oil plays a starring role. Ajoatao —also called Ajo atao (the "j" is pronounced "g")—is a creamy purée of potato, garlic, egg yolk, and extra virgin olive oil , emulsified to perfection.
This recipe reminds me of my grandmother's cooking skills. Whenever we were on vacation in Spain, she'd prepare lunch early in the morning, always consisting of a hot dish.
You can serve it as a side dish with grilled meat, such as lamb and Rabo de Toro from the Sierra de Segura , or as a delicious spread on toasted bread as a tapa.
In the mountain cuisine of Jaén, there are many variations of what's known as "Ajos." The word refers not only to garlic, but also to the pounding or mashing of ingredients in a mortar. This version is called "atao" because the mash is "bound" by hand into a soft emulsion.
Below, you'll find step-by-step instructions for making the classic version – a simple yet flavorful Spanish recipe that showcases the pure flavors of Andalusia from the heart of the Sierra de Segura. We enjoyed this with Rabo de Torro.
Ingredients
- 500 g potatoes
- 2 to 3 cloves of garlic
- Salty
- 1 egg yolk (preferably organic)
- A few drops of lemon juice
- 175ml high-quality extra virgin olive oil , such as Oro de Genave or Señorio de Segura
Preparation
1. Boil potatoes
Boil the potatoes in water until soft. Let them cool, peel them, and set aside.
2. Crush garlic
Place the garlic in a mortar with some salt and pound into a smooth paste.
3. Add potatoes
Add the potatoes and mash everything into a creamy puree.
4. Egg yolk and lemon
Stir the egg yolk and a few drops of lemon juice into the mixture.
5. Emulsify with olive oil
Gradually add the extra virgin olive oil while stirring continuously in a clockwise direction. This will create a perfectly bound texture – in Jaén, they say it's "bien atao." We used an immersion blender to achieve a nice, smooth texture.
6. Serving
Serve the Ajoatao as a tapa on toasted bread or as a side dish with grilled meat. We ate this with Rabo de Toro .
Buen provecho!
Tip from the Sierra de Segura
Use a high-quality early harvest Spanish olive oil , such as:
The fruity, slightly bitter notes of these oils give the dish an authentic taste and perfect balance.
