Olive oil is a staple in Mediterranean diets and is known for its numerous health benefits. It is rich in monounsaturated fats and antioxidants, making it a heart-healthy choice. When used in mayonnaise, olive oil imparts a distinct flavor while avoiding the inflammatory effects associated with highly processed seed oils. This makes olive oil mayo a delicious and nutritious alternative to traditional mayonnaise (Feasting At Home).

To make your homemade olive oil mayonnaise, you will need the following ingredients:

1 large egg (room temperature)
1 cup extra light tasting olive oil (or avocado oil)
1 tablespoon vinegar (apple cider or white wine vinegar)
1/2 tablespoon Dijon mustard
Pinch of salt

Fresh herbs (like basil or dill)
Garlic
Lemon juice (for added acidity)

Combine Ingredients: In a large mason jar, add the egg, followed by the olive oil, vinegar, mustard, and salt. Let the ingredients settle to the bottom.

Blend: Place the immersion blender at the bottom of the jar, directly over the egg yolk. Turn it on and hold it in place for about 10 seconds to allow the emulsification to begin.

Incorporate Oil: Gradually raise and lower the blender within the jar while blending for another 20-30 seconds until the mixture thickens and becomes creamy.

Taste and Adjust: Taste the mayo and adjust the seasoning if necessary, adding more salt or vinegar to suit your preference.

Process Egg and Seasonings: In a food processor, blend the egg, mustard, vinegar, and salt for about 20 seconds.

Add Oil Slowly: With the processor running, slowly drizzle in the olive oil, starting with just a few drops. Once it begins to thicken, you can pour in the oil more quickly until fully incorporated.

Final Blend: Blend for an additional 10 seconds to ensure everything is well mixed and creamy.

Emulsification: The key to successful mayonnaise is emulsification. Start by adding the oil very slowly at first to allow the mixture to thicken (Inspired Taste).

Room Temperature Ingredients: Using room temperature eggs and oil can help achieve a better emulsion, although some have had success even with chilled ingredients (The Whole Smiths).

Flavor Variations: Feel free to experiment with flavors by adding garlic, herbs, or even spices to create your ideal mayonnaise (Feasting At Home).

Homemade olive oil mayonnaise can be stored in an airtight container in the refrigerator for up to three weeks. If you add fresh ingredients like garlic or herbs, the shelf life may reduce to about one week (Feasting At Home).

Making your own olive oil mayonnaise is not only quick and easy but also a healthier alternative to store-bought options. With just a few simple ingredients and a couple of minutes, you can enjoy a creamy and delicious condiment that enhances a variety of dishes. Whether you use it in sandwiches, salads, or as a dip, homemade olive oil mayo is sure to impress. Try this recipe today and elevate your culinary creations with this wholesome condiment!