Bring a pot of water to a boil, and remove from heat. Add in the raw almonds, and allow to sit for 30 minutes.
Strain the almonds, and allow to cool. Remove the almonds from their skin by squeezing either end of each almond.
Add blanched almonds, olive oil, salt, and water to a high speed blender, and blend on high for 3 minutes.
The aioli should be smooth and creamy, making a perfect spread for a sandwich, or a veggie dip.