MrsCharles

Day 2: My Olive Oil is Gross

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I'm on day two of my first Whole 30 and so far so good. I was really looking forward to having so many creamy dressing options. However I followed the mayo recipe to a T, it emulsified well, but the light mayo I used is just plain gross. It tastes dirty and the things I've made with it taste dirty. I feel like it shouldn't be that hard.

 

What oils do you use to make Whole 30 mayonnaise and salad dressings? I think it will be really hard to get by without them. I appreciate everyones input!

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You do not want to use extra virgin olive oil to make mayo. It comes out too intensely olive-tasting - almost bitter.

Use light or extra light olive oil (I like Bertolli or Filippo Berio brands), light avocado oil, macadamia nut oil or walnut oil.

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Sometimes olive oil can taste musty. Even brands that I like sometimes have bad bottles. My absolute favorite brand is Goya. Their "light flavor" is excellent but really hard to find. You have to look in the Mexican section, and even then it's hard to find, especially in the large bottles. The only place I can get the large bottles is at Shopper's Food Warehouse, which is a bit of a hike, so I stock up whenever I go there.

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My absolute favorite brand is Goya. Their "light flavor" is excellent but really hard to find.

 

Thank you for this suggestion. Cause I also found the Bertoli Extra Light to be yucky. And every other oil I've tried too.

 

I have a friend who makes hers with EVOO and loves it. ::shudder::

 

Edited to add for @MrsCharles' sake, the least yucky oil I found was a safflower oil, which has a sunflower nutty flavor. It was definitely a flavor, where I wanted the mayo to be neutral. But it was the only one I could actually use of the ones I've tried so far. Using nut oil is sort of frowned on though due to their fat composition. So, proceed with that in mind.

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Thank you all for your suggestions! And for understanding what I meant when I put "light mayo" instead of "light olive oil." I'm gathering that this is a common experience with making the Whole30 mayo. I will try to find some of these oils you mentioned.

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I felt the same way about the Bernoulli extra light tasting olive oil.  I felt like it had a strong chemical(?) taste, and I tried 3 bottles of it, two of which were really bad.

 

I think I will try to the Goya olive oil if I can find it. I also saw that the Vigo brand on Amazon seems to get good reviews, but I don't want to buy a ton of it if I don't like it.  But they might carry it at Sam's club.

 

I also made the mistake of using extra virgin avocado oil (not light.)  Not good.

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Thank you for this suggestion. Cause I also found the Bertoli Extra Light to be yucky. And every other oil I've tried too.

 

I have a friend who makes hers with EVOO and loves it. ::shudder::

 

Edited to add for @MrsCharles' sake, the least yucky oil I found was a safflower oil, which has a sunflower nutty flavor. It was definitely a flavor, where I wanted the mayo to be neutral. But it was the only one I could actually use of the ones I've tried so far. Using nut oil is sort of frowned on though due to their fat composition. So, proceed with that in mind.

Safflower oil is a seed oil. We strongly discourage the use of seed oils during your Whole30 -- but because they are very high in Omega 6 which is inflammatory.

 

I use avocado oil or a blend of that and light olive oil. Personally, I add less oil than the recipes suggest and find that also helps the flavor.

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Thank you for this suggestion. Cause I also found the Bertoli Extra Light to be yucky. And every other oil I've tried too.

 

You may want to try avocado oil. My guess is you simply don't like the olive oil -and that is OK! There are tons of options. :) 

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I didn't like the flavor of the mayo either! And I enjoy EVOO and light OO too. I will have to try avocado oil.

My vinegarette wasn't bad.. I'm thinking the egg makes the mayo taste funny. It needs something else added to it for sure.

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I tried a different brand of light olive oil today, just my local store brand, and it was so much better.  I couldn't taste the oil at all.  Maybe I just got a couple bad bottles of Bertolli.  It is supposed to be "Extra Light Tasting," so I can't believe it had more of a taste.

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I tried a different brand of light olive oil today, just my local store brand, and it was so much better.  I couldn't taste the oil at all.  Maybe I just got a couple bad bottles of Bertolli.  It is supposed to be "Extra Light Tasting," so I can't believe it had more of a taste.

 

This is really good to know. Maybe I'll try again with a different brand.

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Olive oil is often cut with other oils with it being on the label. If it has no olive taste, it probably isn't. The label of good olive oil will list the country where it was pressed and the date. More than half the Olive oil is adulterated according to Consumers Report and Prevention magazines.

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I didn't like the flavor of the mayo either! And I enjoy EVOO and light OO too. I will have to try avocado oil.

My vinegarette wasn't bad.. I'm thinking the egg makes the mayo taste funny. It needs something else added to it for sure.

My husband prefers the mayo without the lemon... 

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Hi all.  Just chiming in to add that Bertolli Extra Light tasting olive does NOT make good mayonnaise, despite the "light tasting" moniker.  I have had much better luck with the Filippo Berio Extra Light Tasting olive oil.  Also, if you live in the South, the local store brand, Harris Teeter Extra Light tasting olive oil, is a pretty good substitute also.  My biggest issue is the ability to find these bottles in sizes larger than miniscule.  I wish Costco sold an extra light tasting version

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Sugarcube: thanks for the heads up on the avocado oil.  I purchased a bottle on my weekly Costco run this week.  My only hesitation is that I have never actually used avocado oil and am concerned the taste won't quite measure up to the Extra Light Olive Oil.  I'm a bit gunshy after running out of Extra Light oil and subbing about 1/4 cup EVOO.  Even in scant amounts, the EVOO was overpowering and I tossed the batch. 

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OH my gosh. So glad I found this thread. I was soo mad because I finally was able to  get all my ingredients to cooperate and emulsify, and it was HORRIBLE. Like I will eat anything, but I couldn't work through this mayo. Even dumping it a ton of seasoning couldn't get rid of the yuck taste. I got Bertoli Extra light from Target and now seeing this might be part of the issue. Good to know it's not just me. phew!

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OH my gosh. So glad I found this thread. I was soo mad because I finally was able to  get all my ingredients to cooperate and emulsify, and it was HORRIBLE. Like I will eat anything, but I couldn't work through this mayo. Even dumping it a ton of seasoning couldn't get rid of the yuck taste. I got Bertoli Extra light from Target and now seeing this might be part of the issue. Good to know it's not just me. phew!

 

I think this was mentioned elsewhere in the thread, but try a different brand of light olive oil, and make sure your bottle isn't dusty, as that's a sign it's been sitting there a while.

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I have found Bertolli to be completely nasty but Filippo Berio light (says for sauteeing and grilling on the label) to be great.  Fillipo Berio also makes an extra light but I haven't tried it.

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I *love* the taste of olive oil in a lot of things, but I'm firmly in the avocado oil for mayo camp. As others have mentioned in this thread, the kind available at Costco is good quality and a good price for a huge bottle. It's even replaced olive oil in many cooking contexts for me, and I'm so Italian olive oil is probably a good 20% of my blood volume! :D

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Wish I'd have read this before getting Bertolli extra light. It tastes horrible, rancid and chemically. Even making my beautiful mayo into ranch didn't help. Got the big bottle of avocado oil.I'll try again. I've missed mayo!

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