Easy Extra Virgin Olive Oil Mayonnaise

When it comes to everyday cooking, we’re big believers in simple techniques that deliver maximum flavour — and this easy extra virgin olive oil mayonnaise does exactly that.

Silky, rich and beautifully fresh, this is proper homemade mayonnaise made in under a minute using the immersion blender method. No whisking, no emulsifying panic, and absolutely no preservatives — just real ingredients and good-quality extra virgin olive oil.

For the best results, use the oil straight from a jar of our Taverna Olives — smooth, balanced and made for exactly this kind of kitchen magic. Or, for something a little different, try making it with the infused extra virgin olive oil from our 5 Icons whole olives, where the oil is gently flavoured by herbs, citrus and spice.  

Two products. One jar. Endless flavour.

Why Make Mayonnaise with Extra Virgin Olive Oil?

Making mayonnaise with extra virgin olive oil isn’t just easy — it’s a flavour upgrade.

• Richer, fresher taste than seed oils
• Made with real, recognisable ingredients
• No additives or stabilisers
• Ready in under 60 seconds
• A brilliant zero-waste kitchen hack

Using the oil from your olive jar means nothing goes to waste — and you get a mayonnaise with real depth and character.

Our Taverna Olives are particularly perfect here: the oil is smooth and well-balanced, creating a creamy, stable mayo every time. For a more aromatic twist, the infused oils from our 5 Icons whole olives add subtle layers of flavour without overpowering the emulsion.

Easy Extra Virgin Olive Oil Mayonnaise Recipe

Method: Immersion blender
Makes: approx. 1 cup
Prep time: under 1 minute

Ingredients

• 1 large egg (room temperature)
• 200 ml extra virgin olive oil, (use from a jar of EVOO plus top up from a bottle.)
(from Taverna Olives, or try the infused EVOO from our 5 Icons olives)
• 15 ml lemon juice
• 1 tsp Dijon mustard
• pinch salt

How to Make Olive Oil Mayonnaise (Immersion Method)

1. Add ingredients to the jar
Place all ingredients into a tall, narrow jar or jug — olive oil then egg, allow to settle at the bottom then add the mustard, salt and lemon,

2. Blend from the bottom
Place the immersion blender right at the bottom of the jar. Switch it on and keep it still for 10–15 seconds until the mixture thickens.

3. Lift to emulsify
Once thick, slowly lift the blender upwards to incorporate the remaining oil. The mayonnaise will come together instantly.

4. Taste and adjust
Check seasoning and add extra lemon juice or salt if needed.

That’s it — smooth, glossy, homemade olive oil mayonnaise every time.

How to Use Olive Oil Mayonnaise

This versatile mayo works beautifully with:

• Grilled fish and seafood
• Sandwiches and wraps
• Roast vegetables
• Salads and dressings
• Dips and sauces

As its made with extra virgin olive oil, it has much more flavour than 'regular mayo', with wonderful peppery notes.

Tip from the Pantry

If you’re new to olive oil mayonnaise, start with a smooth, well-rounded extra virgin olive oil like the one found in our Taverna Olives. It guarantees a creamy emulsion and balanced flavour.

Feeling adventurous? Try the oil from our 5 Icons whole olives for a gently infused mayo — perfect with seafood, grilled vegetables or roasted potatoes.

Store in the fridge and use within 2–3 days.

Watch the HOW TO REEL on Instagram

Because once you see how easy it is, you’ll be using every last drop 🫒✨