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Light olive oil

by (2049)
Updated about 23 hours ago
Created March 06, 2012 at 9:01 AM

I use 'light and mild' olive oil to make mayonnaise. Someone has suggested it is not healthy. What do you all think?

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15003 · March 06, 2012 at 5:28 PM

It's a tradeoff. Your choice!

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2049 · March 06, 2012 at 5:18 PM

No, but postage on things like oil gets pretty high!

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41548 · March 06, 2012 at 3:05 PM

As much as I love mayo, it is not the cornerstone of my diet. A little sub-optimal, but better than store-bought, mayo won't kill anybody. ;)

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1300 · March 06, 2012 at 2:25 PM

You might want to try the flavorless coconut oil (Omega Nutrition-steam process...the health benefits, lauric acid, still present). Warm it up and make mayonnaise. You won't be able to really save any for next time. Works best in warm weather. I do it if I have to have mayo and it's good, flavor it how you want.

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41548 · March 06, 2012 at 2:07 PM

+1 for practical pragmatism.

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15003 · March 06, 2012 at 1:29 PM

You're opposed to ordering things online?

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2049 · March 06, 2012 at 1:26 PM

Looking at the big supermarket shopping site these are the oils easily available in the UK. Sesame seed oil, rapeseed oil, groundnut oil, walnut oil, grapeseed oil.

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2049 · March 06, 2012 at 1:17 PM

I should have said I live in the UK. I don't think it's easy to get macadamia nut oil.

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6 Answers

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359 · March 06, 2012 at 10:57 AM

I think the important thing is to use real olive oil, in other words the expensive stuff. Make sure it passes the fridge test (it should get slushy after four or five days in the fridge). Most mainstream OOs don't. I tried three or four, and none of them did. This could be a sign that mainstream cheap OOs are adulterated with cheaper veg oils, which I've heard claimed. A good OO should have a tangy smell, IMO, like cutting open a fruit very much unripened and I prefer oils that are already cloudy but they do have a much stronger flavor that can overpower things like mayo.

If you have to get the more expensive olive oil to feel safe, then it might be time to move up to the more paleo-ish friendly oils for mayo but I'm pretty comfortable with it if it passes the fridge test.

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9812 · March 06, 2012 at 2:32 PM

I've been using light olive oil for mayo also. I'm big into "choosing your battles" and my initial thought was "well, it's definitely better than commercial mayo" but with all that's been coming out about olive oil lately, I don't know. I think I'm going to switch to half light olive oil, half macadamia or avocado oil; I'm not going to break the bank over my mayo, but I'd like to improve the healthfulness of it.

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41548 · March 06, 2012 at 3:05 PM

As much as I love mayo, it is not the cornerstone of my diet. A little sub-optimal, but better than store-bought, mayo won't kill anybody. ;)

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10234 · March 06, 2012 at 1:56 PM

I think it's healthy enough. I eat it and my blood tests are great. Paying 10x more to extend your lifetime by 15 nanoseconds isn't worth the extra money IMO.

I've found that the light oil works very well for making truffle oil. EVOO is strong flavored stuff and masks the truffle odor. It makes a nice slush in the fridge, to spread on steamed chard or whitefish.

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41548 · March 06, 2012 at 2:07 PM

+1 for practical pragmatism.

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1448 · March 06, 2012 at 3:09 PM

I use grape seed oil for my mayo. It does not have a strong flavor like olive oil so it tastes great in the mayo.

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90 · March 06, 2012 at 2:14 PM

The problem with light olive oil is that it might not be olive oil at all. The book Extra Virginity documents widespread fraud among olive oil bottlers. A significant portion of extra virgin olive oil sold in American grocery stores is definitely not extra virgin and and some of it is highly processed seed oils. Light oil is farther down the food chain from extra virgin and more likely to be less than promised. I've been using "light olive oil" to make mayonnaise too, but am going to experiment with other options now that I know there are serious questions about what is in bottles labeled light olive oil.

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15003 · March 06, 2012 at 1:01 PM

Light and mild olive oil is a highly refined oil that producers extract via industiral means (i.e., it is not the cold expeller pressed method favored by paleo folks for minimizing damage to the oil).

If you don't care for the flavor of regular olive oil, I'd suggest making your mayo with macadamia nut oil. It's a pricy oil, but might balance out since mayo is a condiment. And macadamia nut oil has a great fatty acid profile.

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15003 · March 06, 2012 at 1:29 PM

You're opposed to ordering things online?

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2049 · March 06, 2012 at 1:17 PM

I should have said I live in the UK. I don't think it's easy to get macadamia nut oil.

7dc950fc76a046048e683d2a27dced37
15003 · March 06, 2012 at 5:28 PM

It's a tradeoff. Your choice!

7e36094a0f7a2fbad24290225405220b
2049 · March 06, 2012 at 1:26 PM

Looking at the big supermarket shopping site these are the oils easily available in the UK. Sesame seed oil, rapeseed oil, groundnut oil, walnut oil, grapeseed oil.

7e36094a0f7a2fbad24290225405220b
2049 · March 06, 2012 at 5:18 PM

No, but postage on things like oil gets pretty high!

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