Homemade Mayonnaise with Extra Virgin Olive Oil | Myth Busted!

Have you ever whipped up a batch of homemade mayo and thought, “Wow, this is a game changer”?
Well, hold on to your aprons — because we’re taking it to the next level with a Mediterranean twist.

This homemade mayonnaise is made with fermented garlic brine and high-quality organic extra virgin olive oil, and it’s not just delicious — it’s a powerful upgrade for anyone following a Mediterranean-style way of eating.

Homemade mayo is incredibly versatile, and when you add fermented garlic brine, it becomes a flavor-packed powerhouse. The fermentation also helps extend the shelf life, making this a win-win.

And if you love the rich, fruity taste of true extra virgin olive oil, you’re in for a treat.

I know what you’re thinking — extra virgin olive oil in mayo? Ewww.

Let me bust that myth right now.

Great mayo CAN be made with EVOO, and it’s not just possible — it’s incredibly good. High-quality extra virgin olive oil adds depth, balance, and a rich flavor you simply won’t get from neutral oils.

The trick?
You need the good stuff, not the tired bottle that’s been sitting on a store shelf for who knows how long.

• Quality makes a HUGE difference:
  I’ve tested a lot of olive oils, and for me it’s always
  👉 Kasandrinos Organic Extra Virgin Olive Oil.
  Don’t make this with the cheap stuff. Been there, done that — big mistake.

• Consistency matters:
  If your mayo is too thick, thin it with a little water or more lemon juice.

• Freshness first:
  Always use the freshest eggs and high-quality olive oil for the best flavor.

• Fermentation fun:
  New to fermenting? Don’t stress. Garlic brine is simple to make and useful in lots of recipes.

• Storage:
  Fermented mayo can last 2–3 weeks in the fridge. Regular homemade mayo is closer to 1 week.

Have no fear — you can swap the eggs for 1 tablespoon liquid sunflower lecithin and carry on, my friend.

The powdered version is great for dry doughs, but liquid lecithin shines in emulsions like mayo. I spent a lot of time experimenting with it when my baby was allergic to so many foods, and it works beautifully here.

There you have it — a super simple homemade mayo that’s creamy, flavorful, and Mediterranean diet-friendly. Whether you include the fermented garlic brine or not, this recipe is one you’ll come back to again and again.

Try it, and let me know how it goes!

For more on why extra virgin olive oil matters so much, check out my article on healthy fats. It’s life-changing.