Re: Good olive oil for mayo?

[Guest guest]

I can & #39;t help with that Mark, but I do like Wildernessfamilynaturals.com

mayo. It is made with only traditional fats.

Gene

[Guest guest]

I would imagine any good extra virgin expeller pressed would be fine. I have

found more variation in my mayonese with the egg quality.

Sent from my iPhone

On Jun 12, 2012, at 1:34 PM, Gene Leistico <gklofacr@...> wrote:

> I can & #39;t help with that Mark, but I do like Wildernessfamilynaturals.com

mayo. It is made with only traditional fats.

>

> Gene

>

>

[Guest guest]

I haven't found any olive oil that works for me flavor-wise for mayo,

but I've experimented with several other oils. Avocado oil is quite

good, and I would use that exclusively if it weren't so ghastly

expensive. I compromise with almond oil, which is a little higher in

Omega 6 than I'd prefer but still far better than most oils. It's still

rather more expensive than olive oil. But I do find that I can include

maybe 15% coconut oil along with almond oil without ruining the texture

of the mayo (plain coconut oil would make the refrigerated mayo very

hard), and without making the mayo taste at all like coconut.

Macadamia oil has the best fats profile of all, and some people love the

taste of it, but I find it inedible. To me all macadamia oil, no matter

how fresh, tastes rancid. I've tried it four different times, just

hoping that it was only the particular batch, and have now sworn it off

forever. Besides, it's even more expensive than avocado oil.

There was someone on the discussingnt list who swore by a particular

kind of olive oil she was able to get from a specialty store that

actually offered olive oil tasting. But I take all taste opinions with a

grain of salt after getting such enthusiastic recommendations of

macadamia oil from people who love it.

Gail

On 6/12/2012 11:21 AM, mark wrote:

>

> I'm looking for a quality brand of olive oil to make mayo. I have

> tried many brands, I'm looking for one that won't dominate the flavor

> of the mayo. Thanks in advance for any suggestions,

>

[Guest guest]

Haven't tried it myself, but have heard lots of great recommendations

for Chaffin Family Orchards late harvest olive oil

<http://www.chaffinfamilyorchards.com/store/olivefuture1.php> ,

specifically for use in mayonnaise. Their late harvest oil is supposed

to have a really mild buttery flavor profile. The family that owns these

orchards uses animals for pest and weed control and for fertilizer too.

Sounds like a win-win. I'm trying to work enough money into the budget

to get a gallon myself. Hope this helps!

Barrie

[Guest guest]

This just reminded me of Annona Gourmet, where they have a bunch of great

quality olive oils, and you can taste them all. There is a huge range of

flavors, some of them are almost buttery, that could make a great mayo! You

might pick a flavor that you like, or don't notice, and try that.

Beth in Maplewood

>

> I haven't found any olive oil that works for me flavor-wise for mayo,

> but I've experimented with several other oils. Avocado oil is quite

> good, and I would use that exclusively if it weren't so ghastly

> expensive. I compromise with almond oil, which is a little higher in

> Omega 6 than I'd prefer but still far better than most oils. It's still

> rather more expensive than olive oil. But I do find that I can include

> maybe 15% coconut oil along with almond oil without ruining the texture

> of the mayo (plain coconut oil would make the refrigerated mayo very

> hard), and without making the mayo taste at all like coconut.

>

> Macadamia oil has the best fats profile of all, and some people love the

> taste of it, but I find it inedible. To me all macadamia oil, no matter

> how fresh, tastes rancid. I've tried it four different times, just

> hoping that it was only the particular batch, and have now sworn it off

> forever. Besides, it's even more expensive than avocado oil.

>

> There was someone on the discussingnt list who swore by a particular

> kind of olive oil she was able to get from a specialty store that

> actually offered olive oil tasting. But I take all taste opinions with a

> grain of salt after getting such enthusiastic recommendations of

> macadamia oil from people who love it.

>

> Gail