Description
A thick, creamy mayonnaise made with Spanish olive oil instead of seed or vegetable oils, together with British free-range egg yolk, apple cider vinegar and pink Himalayan salt. Use it in sandwiches and wraps, stir it into potato salad or coleslaw, or make it the base of a dip or dressing.
Gluten free
Ingredients: Olive Oil* (80%), Pasteurised British Free Range Egg Yolk (9%), Apple Cider Vinegar, Water, Pink Himalayan Salt. *Origin: Spain.
Store in a cupboard until opened, then keep in the fridge, ideally in the door: below about 4°C it can start to solidify. Once opened, follow the guidance printed on the jar.
| Typical Values | Per 100g |
|---|---|
| Energy | 3094kJ/743kcal |
| Fat | 83.0g |
| of which saturates | 12.7g |
| of which monounsaturates | 60.7g |
| of which polyunsaturates | 9.0g |
| Carbohydrate | 0.0g |
| of which sugars | 0.0g |
| Fibre | 0.0g |
| Protein | 1.5g |
| Salt | 0.87g |
Although we make every effort to ensure this information is correct and accurate, we cannot be held liable in instances where it is incorrect. Always read the label on the product when you receive it, and refer to the manufacturer's guidelines.
FAQ
What oil is this mayonnaise made with? This mayonnaise is made with Spanish olive oil instead of seed or vegetable oils. Olive oil makes up 80 percent of the recipe.
How do you use olive oil mayonnaise? Use it in sandwiches and wraps, stir it into potato salad or coleslaw, or make it the base of a dip or dressing. It is thick and creamy.
Is olive oil mayonnaise suitable for keto? Yes, this mayonnaise has 0g carbohydrate per 100g and is high in fat. That fits keto and low-carb eating.
How do you store olive oil mayonnaise? Keep it in a cupboard until opened, then store it in the fridge, ideally in the door. Below about 4C it can start to solidify.
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