GOOD FAT MAYO

As an accompaniment to hot chips
As a dip for your veggie sticks
Smothered on a sandwich
Pairs beautifully with fish and grilled chicken
Add to Sushi Rolls
As a salad dressing e.g. potato salad, caesar salad or coleslaw
As a compliment to your protein or veggies
As a base to a creamy sauce
Mixed with garlic to create a healthy aioli


Please note: As olive oil has a large droplet size, our mayonnaise may separate at extremely high and low temperatures. To re-emulsify simply stir rapidly or give it a shake.

Commercially produced mayonnaise products contain cheap and nasty industrial seed oils, usually in the form of canola oil or sunflower oil. Unlike animal fats and oils made from fruit such as olives, vegetable oils (which are actually derived from seeds) are high in omega-6 polyunsaturated fats. Omega-6 fats are highly unstable and when they come into contact with oxygen, heat and light, toxic chemicals called free radicals are formed. In order to extract these oils from their seeds, they require harsh processing. This involves high heat extraction, chemical solvents, bleaching and deodorising, creating free radicals in the process. Free radicals cause inflammation, damage to our cells and wreak havoc on our health.

Mayo:
Spanish olive oil
Australian free range whole eggs (pasteurised)
Australian extra virgin olive oil
Apple cider vinegar
Fresh lemon juice
Mustard powder
Olsson’s 100% sea salt
Rosemary extract

Chilli Mayo:
Australian olive oil
Australian free range whole eggs (pasteurised)
Australian extra virgin olive oil
Australian chilli
Apple cider vinegar
Fresh lemon juice
Australian Garlic
Mustard powder
Olsson’s 100% sea salt
Rosemary extract

Aioli:
Australian olive oil
Australian free range whole eggs (pasteurised)
Australian extra virgin olive oil
Australian garlic
Apple cider vinegar
Fresh lemon juice
Mustard powder
Olsson’s 100% sea salt
Rosemary extract