Why Mayo??

Why we, the “olive oil brand”, are gettin’ into the mayonnaise business.

We started with olive oil

Maybe you’ve heard… olives are kind of our thing. We pick ‘em, press ‘em, taste ‘em just short of a million times and then bottle them up and send them to you so you can enjoy delicious, single origin, single varietal Extra Virgin Olive Oil (PLUS High Heat Cooking Oil) in the comfort of your own home.

A well-stocked kitchen is a happy kitchen

We think a well-stocked kitchen always has good olive oil on hand. That got us thinking… what else does a well stocked kitchen always have? Fruits and veggies for sure. Salt and pepper of course. Protein of some kind, definitely. Herbs and greens. And surely… condiments!!!! The perfect (and some may say necessary) condiment line up: hot sauce, mustard, and MAYONNAISE!! And the thing about mayo… it’s got *a lot* of oil in it. And we happen to know a thing or two about oil…

Mayonnaise is a Kitchen Essential 

It’s not just for sandwiches!! Mayo is a bonafide kitchen essential that can play a significant role in homemade breakfast, lunch, and dare we say dinner.

What is mayonnaise used for?

Beyond sandwiches and wraps, we like to use mayo in:

Potato salad, tuna salad, & pasta salad

Slaws of all kinds

Salad dressings & dips

Marinades for meat & vegetables Baking!!! (Don’t knock it till you’ve tried it.)

Mayo is About 65% Oil 

Whoa!! That *is* a lot of oil. This goes to show that the oil used in mayonnaise isn’t just an ingredient. It’s the main character. The star of the show. Most conventional mayonnaise uses not-so-delicious oils, like canola, or soybean. Then there’s the “healthy” mayos that use avocado oil or *some* olive oil, but mostly some other oil. And are any of them actually good??

Why Olive Oil Belongs in Mayonnaise 

It was a no brainer. We make really good olive oil. Oil is a key ingredient in mayonnaise. And we were right — using really good olive oil in mayonnaise changes EVERYTHING!!!

The benefits of olive oil mayonnaise

Fuller, more balanced flavor

Creamy, rich, delicious texture

Made from an oil you actually know and love

The Making of Graza Mayo (and Aioli) 

Turns out, there’s a reason why no other mayos use 100% olive oil in their formulas. Because it’s really hard to make!! Extra Virgin Olive Oil is unrefined, meaning it’s extra hard to emulsify (AKA mix) it with other ingredients smoothly. Our mayonnaise required special equipment and *very* high speeds to whip all of the ingredients together.

After a lot of experimenting, a lot of mixing, and a LOT of spoonfuls of mayo, we landed on three very special and very delicious flavors: “Original”, “Fancy”, and “Garlic” Aioli.

Three mayos, three very good reasons

“Original” Mayo, “Fancy” Mayo, and “Garlic” Aioli are all one-of-a-kind — in flavor AND in use case (more on that here [hyperlink to other glog]). Long story short, now there’s a mayo for everything you want to eat, whether you’re spreading, dipping, or dolloping.

The Graza Way

You know us. We’re always up front about what goes into our bottles and why. No nonsense, no funny business. Only the best of the best. The same goes for our mayo — no nonsense, no seed oils, no oil made from anything except olives. We made olive oil mayo that not only tastes amazing, but is also made with ingredients you know and love. That’s just the Graza way!!!