First grind the garlic cloves with the sea salt in a mortar (not made of wood) and then add olive oil and sunflower oil drop by drop. Stir constantly. Possibly season with a little lemon juice.
This is certainly the most complex and labor-intensive variant of an A (l) ioli, but also the tastiest. Do not worry, if it is done correctly (diligently), this side dish is also similar in consistency to mayonnaise, so it does not become liquid.
Even if the result is shiny on the surface, it does not mean that it has separated, but is correct in this case because only oil and garlic are used.
As a dip with fish or paella, as a tapa with just a little baguette,
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