Add egg yolks, chopped garlic, and salt into a food processor.

Blend on low and slowly drizzle in both medicated and non-medicated olive oils 1/2 teaspoon at a time as the mixture emulsifies and thickens.

Once thick, blend in the lemon juice.

Blend until the aioli is a creamy, thick texture. Serve immediately or chill in fridge for up to a week.