Olive oil mayonnaise 

olive oil mayonnaise

Whip up your own mayo in no time at all by following these easy step by step instructions to make my olive oil mayonnaise. I prefer monounsaturated oils like avocado oil, olive oil. Bertolli makes a delicate olive oil that works perfectly for this mayonnaise balancing the flavour of the mayonnaise to taste like mayonnaise and not peppery olive oil. It’s a treat. Use it in my Cranberry Coleslaw for extra health benefits

Olive oil mayonnaise 

Prep Time 7 minutes


  • 1 egg yolk 
  • 7 ml lemon juice 
  • 7 ml water
  • 280 g Bertolli Delicato olive oil (1 1/4 cups)
  • 5 ml Himalayan salt 
  • 5 ml Hot English Mustard
  • 1/2 tsp (3ml) Apple cider vinegar


  • Add the yolk, lemon juice and water to the bowl 
    Whisk to mix 
  • Drizzle in the olive oil in a continuous stream whilst continuing with whisking. Steady and slowly will result in a beautiful creamy vervet mixture. 
  • Now add the salt, mustard and vinegar and mix until incorporated. 
  • If you like it more tangy add more lemon juice. Just a tiny bit at a time. Pour into a sterilised glass jar and store in the fridge. 
  • I like making my own mayonnaise because I control what oil I want to use. The delicate olive oil is better for my heart that’s why I use it.
    I prefer to also cut my mayo with a bit of yoghurt. I’m not a big fan of overly tangy mayonnaise, I think the tang hides the true flavour of a good mayonnaise.   
    Make a batch and spoon out the quantity you need and then add your extra flavours, like grated garlic, basil, oregano or any other favourite.  This is a great way to experiment with different herbs too. And if you don’t like the experiment you haven’t wasted an entire batch of good quality olive oil mayonnaise. 
  • serve with egg and pastrami toast and fresh chopped chilli



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