OLIVE MAYONNAISE

It’s rich and velvety, but the olive oil keeps it from feeling heavy—I’ve been using it on everything from sandwiches to roasted veg. The cold-pressed taste comes through nicely without overpowering, and knowing the eggs are organic and free range makes it an easy swap for my usual jar.

I spread this on my lunch wrap and honestly it's the creamiest mayo I've had in a while, the olive oil gives it a nice subtle richness without tasting greasy. Even my picky kid asked for extra on her celery sticks.

The texture is just right for a sandwich spread—not too heavy, but creamy enough to hold its shape. I’ve been using it as a base for a simple potato salad and the olive oil flavor comes through nicely without overpowering anything. It’s become my go-to for quick lunches.