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Brand name Mayonnaise with Olive Oil

In a recent search for mayonnaise without soybean or canola oils I found several of the name brands now have mayonnaise made with EVOO. Or are they? Looking at the ingredients, EVOO is listed as one of 2 or 3 oils and there is an asterick. Follow the asterick and you see these words "Ingredient not in mayonnaise". WTF?

So I Googled the phrase and could not find an answer as to how a product can be promoted as having an ingredient, only to find out that the ingredient isn't there at all. All I could find is this website basically asking the same question.

http://tinyurl.com/27yp78d

So does anyone know how they get away with this sham?
Or better yet, can you direct me to a real olive oil mayonnaise that I can ask my supermarket to stock?

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  1. How I interpret the meaning behind the asterisked statement is that normally in commercial mayo olive oil is not an ingredient.

    How can they get away with it? Generally what is put on labels is what is allowed by regulation or law. (I've no way to know if this use is truly compliant.)

    I checked the nutrition label online and Bertolli Extra Virgin Olive Oil is listed second to soybean oil. so, yes, the label is deceptive, and I am sure it is meant to be. Also to know, olive oil from the large Italian importers might be less than pure.

    If you want olive oil mayo, you could make it yourself if you own a blender, a food processor or a KA mixer. I don't think it is hard to do.

    17 Replies
    1. re: sueatmo

      Note that the olive oil one is labeled as 'mayonnaise dressing'; it is not legally mayonnaise. The * ingredients are ones that are not part of that legal requirement; but they are present in this dressing. Compare this with the label for their 'real mayonnaise'

      Many cooks consider EVOO as too strong tasting to be the base for mayonnaise. It is also too expensive for major use in a national brand.

      1. re: paulj

        I found a commercial brand that uses EVOO. Of course, its from Spain.
        http://www.tienda.com/food/products/s...

        I think I'll have to give it a try. If I don't like it, time to buckle down and make my own.

      2. re: sueatmo

        I've been avoiding making it myself since I really don't use enough to justify the effort (maybe twice a month for a sandwich). And cleaning the food processor without a dishwasher is a pain. And I never know what to do with the egg whites, etc etc.

        1. re: jcmods

          Healthfood stores may have brands with other oils, such as safflower.

          1. re: jcmods

            I've made it with an immersion blender, a whole egg, mixed in a large plastic drink cup. The time I made it with olive oil, it was definitely a bit strong tasting for me, though.

            http://www.lastappetite.com/how-to-ma...

            ETA: not my blog, just something that came up on Google when I searched.

            1. re: tracylee

              Wow, that sounds like my kinda recipe. Thanks!

            2. re: jcmods

              you can make it by hand with a whip, it's not difficult especially in small amounts, you don't need to dirty and electric blender or a mixer.

              1. re: shaharidan

                I always have a hard time getting it out of the braided leather when I'm done.

                1. re: Firegoat

                  Whip it good. Damn the consequences!

                  1. re: jcmods

                    Who knew that Devo and mayo were a perfect match for each other?

                    1. re: Firegoat

                      DEVOO! Alert Rachel Ray immediately.

                      1. re: jcmods

                        Crack that whip
                        Give the egg a slip
                        Give it a crack
                        And the garlic clove a smack
                        When emulsification's going wrong
                        You must whip it
                        Before the oil sits too long
                        You must whip it!
                        When the garlic gets too strong
                        You must whip it

                        Now whip it!
                        Into shape
                        Stir it up
                        And get a plate......

              2. re: jcmods

                When I make mayonnaise I do a cup or so at a time in the Cuisinart, using Beard's recipe (more or less) from his Cuisinart book. It uses a whole egg and twelve ounces of oil, plus a tablespoon at the start. I do initiate the proceedings by dropping a big peeled clove of garlic into the running processor very first thing. And my preference is to use half a nice peppery EVOO and half some blander oil, from canola to avocado.

                As for cleanup, the thing comes apart very easily, and after I've used the silicone scraper to remove all the good stuff I usually just put the mixing blade onto the spindle in the bowl, squirt in some detergent and fill it with hot water. It leaks out, but by then I've sponged off the lid and pusher assembly and mopped out the bowl and cleaned the blade. I don't see what's difficult about that, but then I prefer dishwashing by hand anyway, using the machine only for cleaning up after giant feasts.

                Even if you don't use much mayonnaise, this keeps for a lot longer (refrigerated, of course!) than folklore would make you think; there's plenty of acid to keep out the bugs, and if you're fretful about the possibility of salmonella go look for pasteurized or irradiated eggs. Or if you can find whole pasteurized egg in cartons, that works too.

                1. re: Will Owen

                  Appreciate the tips. Re: dishwashing, I also prefer hand washing but have no choice in the matter as dishwashers are not allowed in the building. Therefore, the fewer dishes, the better.

                  1. re: jcmods

                    I've just gotten into the habit of washing cooking tools as I use them, and the work counter and sink are so close that it's EASIER to wash it then than to find a place to leave it.

                    Funny side-story: my late pa-in-law was the cook in his house too, but considered dish-washing to be beneath him. When they were visiting us one time he wanted to make this fabulous elaborate Colombian or Peruvian stew with 20 or 30 ingredients and serve it to our friends, and he went out and bought everything then told me just to stay out of the kitchen, he'd handle it … until about an hour into the process, when I heard him bellowing for help: "I need more pans!" I went out there, and the pile of dirty vessels completely obscured the windows over the sink. I told him very politely that I washed mine as I went, but if he'd give me a few minutes he'd have some. After he died, I was going through his kitchen cupboards, of which he had many. Almost every one is filled with pots and pans!

                    1. re: Will Owen

                      Ah, but did you find any worth keeping?

                      1. re: jcmods

                        Still working on it, but I did find one maybe three-gallon iron pot with a bail, just right for a lobster. We're gonna be clearing out the house in a few months, though, so I need to get on the stick.

                        He had a nice collection of copper, but it was just for display, and he encased them all in a layer of sprayed-on plastic. Dammit anyway …

            3. If this is for health considerations, the Canola from Hellman's and Olive Oil from Kraft (discontinued, but still found in some stores) are the best ones. Hellman's does have the extra virgin stuff, but it still more polyunsaturated fat than monounsaturated, thanks to the soybean.

              4 Replies
              1. re: ediblover

                It is health-related, but also a little political. Let's not go there.

                1. re: jcmods

                  There are some studies that indicate for some polyunsaturated fats may lower HDL, so it is something we consider. What politics are involved?

                  1. re: wekick

                    I'd guess something to do with soybean subsidies, but jcmods is right. Not the right thread for a political debate.

                    1. re: wekick

                      You can never be sure and I have no hard science to back it up. But I keep hearing about how bad Soy is (except for Tofu). Seems kinda shady that soy seems to be turning up in everything nowadays.

                  1. re: paulj

                    Ok, I suppose olive oil is technically a fruit oil and therefore not an official ingredient for mayo. That kind of explains the labelling. I guess I missed it when the law was passed that you have to point out that an ingredient in your product is not part of the officially sanctioned recipe. Weird..

                    1. re: jcmods

                      I suspect the addition of the starch is more significant. It lets them use more water, probably reducing to total oil content below the required 65%. This lowers the calories, but also moves it in the direction of Miracle Whip dressing. I think the rules were written (years ago) to distinguish between true emulsified oil mayo and cheaper starch based dressings.

                    2. re: paulj

                      I could care less about the government sanctioning of foods. A few years ago they attempted to put artisinal ham producers out of business because their methods did not meet gov't "standards", even though the hams had been made the same way for a century or more and there were zero documented cases of "bad hams".

                      1. re: Mayor of Melonville

                        That's why I find trips to Spain so refreshing (and delicious). You could never open a Museo de Jamon in USA.

                        1. re: Mayor of Melonville

                          In this case the regulations don't limit Kraft's ability to make and sell Miracle Whip. They just prevent them from calling in mayonnaise.

                      2. Stick blender.

                        Pint Mason jar.

                        Oil to your mixture of favorite elixir.

                        Say "Hi" to the two yolks floating on bottom
                        with mustard and spice whatever your choice.

                        Get your stick blender down in there
                        Then pour in the oil real slow and real soft..

                        Hit the switch while the face of the stick's at the base
                        and slowly draw the sword upward.

                        You can chuckle and laugh while the vortex gives whirl
                        and you slowly draw Excalibur up from glass scabbard,
                        watching as contents mysteriously emulsify
                        and yield to the making of Mayo.

                        Cleanup's a breeze: the pint jar is for storage
                        so the only thing left is the electric sword
                        Which whizzed in a drinking glass with detergent and water
                        re-becomes that shiny 120 volt Excalibur
                        ready for its next Mayo Mission.

                        1. I think you are misreading the label. I'm looking at the label on the back of my Kraft Mayo with Olive Oil, and a few of the ingredients (although not olive oil) are marked with an asterisk that denotes "ingredient not normally found in mayonnaise". The words "normally found" change the meaning considerably from what you posted.

                          6 Replies
                          1. re: jla1960

                            Click on the tinyurl in my original post to see the label I saw. The words "normally found" do not appear.

                              1. re: jcmods

                                Look at those tinyurl labels again. The bottom one says 'cholesterol; This product 0 mg, Mayonnaise 5mg.

                                What are the calories from fat? 45 and 40, with 5 from some other source (sugar, starch). What are the calories in their Real Mayonnaise? 90 from fat (non from other). Clearly both of these alternatives are not mayonnaise - they are water downed dressings. Note also the ranking of water v oil in these labels. For real the order is: oil, water, eggs, vinegar ...

                                That tinyurl site is straining at the gnat (is there olive oil or not in the product?) and swallowing the camel (neither is mayonnaise, by legal or culinary standards).

                                1. re: paulj

                                  Silly me. I thought labels were supposed to inform, not confuse and deceive. Its a Kafka world we live in. The Mayomorphosis anyone?

                                  1. re: jcmods

                                    The Kafka-esque labeling is taking consumers upriver
                                    with its obfuscate 'Art of Darkness
                                    to a state of MayoPocalypse Now.