I bet that garlic aoli is similar to the lebanese garlic spread I either buy or occasionally make myself. It’s essentially an emulsion of raw garlic in vegetable (not olive) oil, with a bit of salt and pepper added by some.
A local family sells a variant on that at the Farmers’ Market- they include pureed basil in it. It looks a bit like guacamole or wasabi.
The original and their variant are both great on sandwiches that are heavy on things like salami or ham.
And I like the original with all kinds of beef, lamb or chicken dishes.
Lebanese food is very good and that sauce is similar to the sauce we can get here in Turkish Kebabs.
Actually had Lebanese before Turkish. Local Arabic place is Lebanese/Syrian and it's so so good.