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Brand name Mayonnaise with Olive Oil

jcmods Jan 8, 2011 08:11 AM

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. s
    sueatmo RE: jcmods Jan 8, 2011 08:32 AM

    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
      paulj RE: sueatmo Jan 8, 2011 09:11 AM

      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
        jcmods RE: paulj Jan 8, 2011 01:00 PM

        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
        jcmods RE: sueatmo Jan 8, 2011 09:17 AM

        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
          paulj RE: jcmods Jan 8, 2011 09:38 AM

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

          1. re: jcmods
            tracylee RE: jcmods Jan 8, 2011 09:47 AM

            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
              jcmods RE: tracylee Jan 8, 2011 10:59 AM

              Wow, that sounds like my kinda recipe. Thanks!

            2. re: jcmods
              s
              shaharidan RE: jcmods Jan 8, 2011 12:21 PM

              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
                Firegoat RE: shaharidan Jan 9, 2011 11:56 AM

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

                1. re: Firegoat
                  jcmods RE: Firegoat Jan 9, 2011 01:26 PM

                  Whip it good. Damn the consequences!

                  1. re: jcmods
                    Firegoat RE: jcmods Jan 9, 2011 01:34 PM

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

                    1. re: Firegoat
                      jcmods RE: Firegoat Jan 9, 2011 01:47 PM

                      DEVOO! Alert Rachel Ray immediately.

                      1. re: jcmods
                        Firegoat RE: jcmods Jan 11, 2011 04:45 AM

                        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
                Will Owen RE: jcmods Jan 8, 2011 01:07 PM

                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
                  jcmods RE: Will Owen Jan 8, 2011 01:35 PM

                  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
                    Will Owen RE: jcmods Jan 8, 2011 03:54 PM

                    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
                      jcmods RE: Will Owen Jan 8, 2011 07:50 PM

                      Ah, but did you find any worth keeping?

                      1. re: jcmods
                        Will Owen RE: jcmods Jan 8, 2011 08:02 PM

                        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. e
              ediblover RE: jcmods Jan 8, 2011 11:29 AM

              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
                jcmods RE: ediblover Jan 8, 2011 12:13 PM

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

                1. re: jcmods
                  wekick RE: jcmods Jan 10, 2011 06:00 AM

                  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
                    Sloth RE: wekick Jan 10, 2011 08:30 AM

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

                    1. re: wekick
                      jcmods RE: wekick Jan 10, 2011 11:13 AM

                      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.

                2. paulj RE: jcmods Jan 8, 2011 11:43 AM

                  Here are the USA regulations regarding mayo
                  http://www.grokfood.com/regulations/1...

                  5 Replies
                  1. re: paulj
                    jcmods RE: paulj Jan 8, 2011 12:12 PM

                    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
                      paulj RE: jcmods Jan 8, 2011 01:00 PM

                      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
                      m
                      Mayor of Melonville RE: paulj Jan 9, 2011 10:07 AM

                      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
                        jcmods RE: Mayor of Melonville Jan 9, 2011 10:16 AM

                        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
                          paulj RE: Mayor of Melonville Jan 9, 2011 11:00 AM

                          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. FoodFuser RE: jcmods Jan 8, 2011 09:50 PM

                        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. j
                          jla1960 RE: jcmods Jan 9, 2011 05:43 AM

                          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
                            jcmods RE: jla1960 Jan 9, 2011 07:24 AM

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

                            1. re: jcmods
                              j
                              jla1960 RE: jcmods Jan 9, 2011 08:00 AM

                              Clearly, it's implied.

                              1. re: jcmods
                                paulj RE: jcmods Jan 9, 2011 08:27 AM

                                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
                                  jcmods RE: paulj Jan 9, 2011 09:09 AM

                                  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
                                    FoodFuser RE: jcmods Jan 9, 2011 09:49 AM

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

                                    1. re: FoodFuser
                                      jcmods RE: FoodFuser Jan 9, 2011 09:56 AM

                                      Eggs-actly!

                            2. m
                              MicheleMooreHappy1 RE: jcmods Jan 9, 2011 10:24 AM

                              Most consumers don't read the fine print on ingredients labels as carefully and consistently as the chowhounds who comment here!

                              The label is deliberately deceptive and designed to make people think they are getting extra virgin olive oil or canola oil in their mayonnaise rather than soybean oil.

                              These products are normal soybean based mayonnaise with flavorings intended to make them taste like olive or canola oil.

                              We reported this to the Federal Trade Commission and the NYC Department of Health but have heard nothing back! I'm MicheleMoore-Happy1 the author of the blog you cited.

                              Many thanks for bringing this to your reader's attention. I think it's deliberate deceptive labeling.

                               
                               
                              5 Replies
                              1. re: MicheleMooreHappy1
                                alanbarnes RE: MicheleMooreHappy1 Jan 9, 2011 10:47 AM

                                "These products are normal soybean based mayonnaise with flavorings intended to make them taste like olive or canola oil."

                                So extra virgin olive oil is a "flavoring" that's supposed to make something taste like olive oil? And what, praytell, is canola oil supposed to taste like?

                                The products contain olive oil and canola oil, respectively. Those ingredients aren't found in regular Hellman's mayonnaise, a fact that is noted on the label. The language could be clearer, but there's nothing remotely deceptive about it, let alone anything serious enough to merit a federal investigation.

                                Sheesh.

                                1. re: MicheleMooreHappy1
                                  paulj RE: MicheleMooreHappy1 Jan 9, 2011 10:55 AM

                                  I don't think you are reading those labels correctly. The labels do not say that the respective products do not have olive oil or canola. The * denote differences with their 'real mayonnaise' and the legal standard.

                                  1. re: MicheleMooreHappy1
                                    jcmods RE: MicheleMooreHappy1 Jan 9, 2011 11:21 AM

                                    Welcome to Chowhound, Michele. I see this is your first post. I guess you followed my citation here. Please don't take any detracting statements personally. This is a very active forum for people who take their food seriously, but there is also a lot of room for fun and laughs. Hopefully you will find reason to keep posting on this and other subjects.

                                    1. re: MicheleMooreHappy1
                                      paulj RE: MicheleMooreHappy1 Jan 9, 2011 11:48 AM

                                      I think you should add a photo of the label from Hellmanns Real Mayonnaise to give your readers a real point of comparison.

                                      1. re: MicheleMooreHappy1
                                        f
                                        ferret RE: MicheleMooreHappy1 Jan 10, 2011 01:01 PM

                                        You need to give it a careful read. Their Mayonnaise product is made with canola oil. The Olive Oil Mayonnaise Dressing adds olive oil to the mayonnaise - hence the "dressing" designation. The only "deception" is that they dump the canola and olive into an "oils" category (with the canola being a component of the mayonnaise and the olive oil added to the finished mayonnaise). By doing so, "oils" is the second largest ingredient in the jar but they don't tell you the percentage of each (likely 95%+ canola). If they broke out the two oils you'd likely see olive oil well down on the ingredients list.

                                      2. GraydonCarter RE: jcmods Jan 10, 2011 11:31 AM

                                        I have two jars from different makers and they both have a slightly greenish appearance - or is my mind playing tricks? Maybe because the label is green it makes me think the mayo has olive color tones?

                                        1 Reply
                                        1. re: GraydonCarter
                                          alanbarnes RE: GraydonCarter Jan 10, 2011 11:46 AM

                                          Whenever I make mayo from extra-virgin olive oil it turns out pretty green. No label required. It's just that the oil itself has a greenish-golden color. No reason the commercial stuff should be any different.

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