4º Alliolis Festival 2019

Next Saturday, December 7th, we celebrate the fourth “Alliolis Festival” at Mercat de Forada, a day to enjoy included in the Forada 2019 festival programme, in which the excuse is a product as typical as Alioli, to share and eat healthy.

We will also organize an aioli elaboration contest in which two categories will be chosen; the Alliolis PRO and the Alliolis CHOF, in the first one you can use only garlic, oil and salt and in the second you can incorporate an extra ingredient to choose by the cook (egg excluded).

On this occasion, we are very happy to have the collaboration of the Consell Insular d’Eivissa, specifically by “Sabors d’Eivissa” that will provide all the native olive oil as well as the garlic from Ibiza, grown with original seeds. Another fundamental help will be from the City Council of Sant Antoni de Portmany that will provide us with material and fundamental expert help from the Councilor for Tourism Miquel Tur who will do us the honor of judging with his expert opinion. The winners will then be notified and prizes will be awarded.

Everyone will be merged with excellent music, this time the Festival will show a theme dedicated to root or ethnic music.


11:00 am Market Opening
12:00 pm Performance: Ibango Tribe
1:00 pm Alioli Contest
2:30 pm End of preparation time and Jury Assessment
2:45 pm Winners announcement and awards ceremony
3:00 pm Performance: Pere Vergés Coma & Paolo
2:00 pm Performance: Colla de Can Bonet

You can also find the usual stalls that mount local and artisan products every Saturday.

We’ll be about 35 stalls dedicated to the local (km0). You can eat (paella, baos, crepes, pizzas) and drink (craft beer, lemon juice, etc.) All in a healthy and natural way; Make your purchases of fruits, vegetables, bread and crafts.

In addition to finding a large sample of natural cosmetics, herbs and other ointments for personal well-being. There will also be clothes and ornaments recycled and “souped up” artistically. Without forgetting “Sa Llibreria” a cultural space where you can buy second-hand books at “cooperative” prices.

And above all, many people from different parts of the world and cultures, where the melting pot of the mercat, unites, enriches and transmutes.

We encourage everyone who wants to try to make aioli to participate in the elaboration contest, whether you know or just want to investigate. SUBSCRIBE!

Registration for the contest:
[email protected]
or on  T. 655 37 03 83

Ibango Tribe
A multiethnic band that incorporates instruments from different cultures of the world, predominantly percussive base with oriental music and blues influences.
It summarizes a vision of the world as the union of cultural diversity within an environment that welcomes the island of Ibiza.

Pere Vergés Coma & Paolo
They present a musical journey with …
Planets and dolphins, the man in the long black coat, the dragon of Es Vedrá, the heart of the whale, wild violins, the gorge of the elephants, the blues of the blind man, roars of lions and watchtowers, the bloody white earth, the night sleeps in the deep pit, there’s a law, there is an arm, there is a hand, nobody was saved, I have a crush on the midday part, wheels of fire, a miracle and tomorrow never knows but I still need your love.

Colla de Can Bonet
Traditional dance group located in the district of Buscastell that preserves the deepest and most ancient tradition of Pitiusa cultural history.

What is the aioli?

The aioli, from the Catalan “all i oli”, which means “garlic and oil”, is a typical sauce of Mediterranean cuisine, formed by the emulsion of olive oil and garlic. Its origin dates back to the times of the Romans, who would have obtained it from the Egyptians.

The aioli is usually used as a condiment in some dishes, especially in preparations based on fish or seafood, sometimes as a sauce served separately. It is part of garlic-based sauces, frequently used in regions and islands of the Mediterranean arch. Among the most typical dishes of Ibiza that contain this sauce we could mention the “Arròs a Banda” and the “Burrida de Ratjada”.

How is it elaborated?

The most traditional and purist elaboration is done exclusively with garlic, oil and salt. First you have to put a bit of salt on the bottom of the mortar and put between 2 and 4 chopped garlic, and then crush them well until you get a very well-mashed puree.

In this moment it’s when we begin to assemble the sauce by turning the pestle in one direction, while we are adding the olive oil very little by little. Turning the pestle with a constant movement we will notice how the garlic is binding and is taking a consistency between creamy and jelly.

The experience will teach us how to interpret the visual and sound nuances, which give us the necessary information to know when the aioli asks for more oil or more pestle turns.

Once we have taken the right rhythm and see that the aioli reacts well, we can continue adding oil increasing the amount as we need.

A good and traditional way of knowing and demonstrating that you have done well the aioli, is to plant the pestle in the center of the mortar and observe how it stays upright without falling, and for the most daring the mortar turns around observing that this remains in its place.

And for the less purists, tell you that, there also are aliolis that incorporate, for example, quince, pear, parsley, olives, almonds or capers, among others.


Dec 07 2019


11:00 am - 6:00 pm


Mercat de Forada
Can Tixedo - Art Café, Sant Antoni de Portmany, España


Mercat de Forada
Correo electrónico
[email protected]

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