KNOW YOUR FATS!

Commercially produced mayonnaise products contain cheap and nasty industrial seed oils, usually in the form of canola oil or sunflower oil. Unlike animal fats and oils made from fruit such as olives, vegetable oils (which are actually derived from seeds) are high in omega-6 polyunsaturated fats. Omega-6 fats are highly unstable and when they come into contact with oxygen, heat and light, toxic chemicals called free radicals are formed. In order to extract these oils from their seeds, they require harsh processing. This involves high heat extraction, chemical solvents, bleaching and deodorising, creating free radicals in the process. Free radicals cause inflammation, damage to our cells and wreak havoc on our health.

HOW TO ENJOY

• Pairs beautifully with fish
• As an accompaniment to hot chips
• As a dip for your veggie sticks
• Smothered on a sandwich

Please note: As olive oil has a large droplet size, our mayonnaise and aioli may separate at extremely high and low temperatures. To re-emulsify simply stir rapidly or give it a shake.