½ L (500 ml) extra virgin olive oil
1 tsp. white wine vinegar
In a bowl, mix the egg slowly for 20 seconds. Add vinegar.
Drizzle olive oil slowly on the side of bowl while continuing mixing. Add salt.
* Choose an extra virgin oil with a light fruity taste as opposed to a herbaceous one in order to prevent the bitter taste of the olive.
Suggestions: Alhema de Queiles, Medolea, San Leandro Classique, Boromeo, Oleoestepa Arbequina.