Homemade olive oil mayonnaise in a jar with fresh ingredients like olives on a kitchen counter.

Olive Oil Mayonnaise: Recipes and Tips for a Healthier Spread

Have you ever thought it would be too much work to make your olive oil mayonnaise? In the ingredient list portion of this recipe, I've provided instructions on how to make it without an immersion blender so don't panic if you don't have one.

See how simple it is to make homemade mayonnaise, and you'll never want to buy store-bought again.  Without the need for mixing, this mayo can be quickly combined with a handheld blender.

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Explore the Recipe of Olive Oil Mayonnaise

Ingredients for homemade olive oil mayonnaise, including eggs, olive oil, and a whisk, arranged on a kitchen counter.


  • 2 room-temperature eggs
  • One cup of pure olive oil
  • One cup of canola oil
  • One tablespoon of lemon juice
  • One tablespoon of vinegar made from white wine
  • Half a teaspoon of dried mustard
  • One-half teaspoon of salt



  1. Fill a large mason jar with eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt.
  2. After positioning the immersion blender's blade close to the bottom of the jar, mix for about 20 seconds at a high speed until everything is blended. Move the blender up and down to emulsify the mayonnaise, which should take about a minute.
  3. Close the jar and store it in the refrigerator for up to two weeks or until needed.

How Long will Homemade Mayonnaise Last?

Homemade mayonnaise should be refrigerated and kept for a maximum of five days. To be completely honest though, I've had a jar of homemade mayo in the refrigerator for more than a week. After two weeks, I usually throw out homemade mayo since the flavor starts to lose its appeal.

If kept in the refrigerator properly homemade mayonnaise can last up to one week. This is because it is created without chemicals using fresh ingredients like eggs, oil, vinegar, or lemon juice. Your homemade mayonnaise should always be kept cool and in a clean sealed container to ensure food safety.

But it's especially important to keep an eye out for warning indications that anything is wrong. It's suggested to discard mayonnaise if it starts to smell odd, changes color, or becomes different in texture. To prevent introducing bacteria, make sure to only use as much mayonnaise as you can use in a week, and always use fresh supplies to scoop it out.

Which Oil Works Best for Homemade Mayonnaise?

It is suggested to use either standard olive oil or a neutral oil such as vegetable or canola. These oils are robust enough to withstand blending without going bitter.

Here, I would advise against using extra virgin olive oil. If EVOO is mixed too much, it can become harsh and give mayonnaise a terrible taste. The oil used to make homemade mayonnaise has a significant impact on the finished product's flavor and texture.

Vegetable or canola oil are common choices because of their mild flavor, which doesn't dominate the other ingredients. The perfect blending of these oils produces a consistent, creamy mayonnaise. Not only are they easily accessible and reasonably priced. But most home cooks find them to be a practical option.

Extra virgin olive oil might be an excellent replacement for people who want a deeper flavor. It provides a distinct, powerful flavor to the mayonnaise that might improve some foods. To prevent an overbearing bitterness, it's important to use it sparingly or combine it with a neutral oil. 

Is Olive Oil Mayonnaise a Healthier Choice?

We can't provide you with formal advice regarding the health advantages of olive oil mayonnaise because I'm not a nutritionist. But We do love to use homemade olive oil mayo because we know it contains no extra chemicals or preservatives and olive oil is a great source of healthy fats.

How to Make Mayonnaise at Home?

In a 2-cup container, combine the egg, dijon mustard, vinegar, and salt. Using an immersion blender, blend for a complete minute. This is the most crucial step: drip in just 1 teaspoon of oil while blending or whisking rapidly for 20 seconds. You can blend these in a bowl or a food processor. Blend until well blended and frothy.

The secret to creamy mayo is to slowly add the oil at first. Be careful to go slowly, particularly while adding the initial few teaspoons of olive oil. This is necessary for the mayo to fully combine and become creamy.

You can add a little more at a time and blend for another 10 to 20 seconds, or until all of the oil is included after it has emulsified and become creamy. As you combine and add the oil, it should become thicker.

How Do You Make Olive Oil Mayonnaise not Bitter?

The first step in making bitter-free olive oil mayonnaise is selecting the appropriate olive oil. Particularly extra virgin olive oil may taste strongly bitter. Choose a mild or light olive oil instead because it tastes more balanced.

To balance out the flavors, you can also combine olive oil with a neutral oil, such as canola or sunflower oil. This mixture lessens the harshness of olive oil without sacrificing any of its health benefits.

Adding some acid to your mayonnaise is another piece of advice. Vinegar or lemon juice can be used to eliminate any lingering bitterness. To emulsify the oil and produce a smooth texture, you need also to combine the ingredients slowly and steadily. 

If required scrape down the edges. Taste and adjust the acid and salt. Keep in mind that the numerous beneficial polyphenols in olive oil can make it taste harsh.

Although I love its bitterness, you may lessen it with extra mustard or vinegar. You may have a tasty, non-bitter olive oil mayonnaise by carefully choosing your ingredients and combining them well.


In conclusion, making olive oil mayonnaise can be a delicious and healthy alternative to traditional mayonnaise if done correctly. By selecting a mild olive oil or blending it with a neutral oil, and adding a touch of acid like lemon juice or vinegar, you can avoid any bitterness. With these simple adjustments,

you can enjoy the rich, creamy texture and health benefits of olive oil mayonnaise without compromising on taste.

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