I occasionally use the Olive Oil variety, maybe for 15 years. It is runnier than the non olive oil variety. Best Foods in my area.

^^ That has been my observation as well....which is why I prefer the thicker, creamier original version.

Best Foods on west coast - Hellmann's on east coast. Same product, different names.

Rita, I've never tried the olive oil version. As Jim said, it's Best Foods in our area, too. Does the label on the jar say just "Mayonnaise" or "Mayonnaise Dressing?" I did a quick check on Hellmann's/Best Foods site and saw some reviews mentioning "runny." Some also complained about the amount of soybean oil in it. IDK...I do love Best Foods regular mayo.

ETA - This was one of the reviews...

"CONSISTENCY IS OFF! Bought this mayo last week. It seemed runny in the store, but I thought refrigeration would help. We stored on the refrigerator door as instructed, but it is still extremely watery. Bread soaks this right up. Honestly it is nasty. It smells and tastes the same, but they need to work on the recipe."

Chloebud,

Mayonaise Dressing with olive oil. IIRC The name has changed over time, Dressing was added.

If you have not had the product, nor are aware of it ???

I went and looked at the jar and yes, it says "mayonaise dressing". I hadn't noticed that when I bought it. I don't know what they are doing to it but it's not right, Kraft's isn't like that at all.

Jim, yes. I'm aware of the product since I see it when I buy my Best Foods regular mayo. Do you mean it was originally labeled "Hellmann's Mayonnaise With Olive Oil?" I was just wondering if "Dressing" was added due to issues (such as Rita's) with the thinner consistency.

Rita, they must be making it differently than Kraft or other brands. It surprises me a little since Hellmann's/Best Foods regular mayo is so popular. It might not hurt to let them know you didn't like it. Sure sounds like you're not the only one!

I did send them an email, not that I intend to buy it again but I also looked around on the web and it looks like there are a lot of other people who aren't happy with the texture of their products anymore.

There are legal definitions of manufactured foods such as mayonnaise, margarine and pizza. If it says mayonnaise dressing, it's probably because some part of it started as mayonnaise and then they enhanced it. It's probably the quantity of oil. Mayonnaise with olive oil, sounds like olive oil added to mayo, whereas olive oil mayonaise sounds like mayonnaise made out of olive oil. Have you looked at the ingredients?

pillog is correct. If you look at the ingredient list, it includes the soybean oil that is the base for their real mayonnaise, plus it also includes olive oil as well as couple of other extra ingredients. Exactly as described: an enhanced mayo base. Lower calories and in fats but higher sodium, cholesterol and carbs.

The problem is not many know how to read labels. Or what any of it really means.

I wasn't happy with the extras such as starch when I was on a restrictive diet, so we did a taste test of a bunch of "pure" mayonnaise types. I can make a nice soft mayonnaise, but haven't learned the trick of making it the stiffer jarred texture, and that's what we like for sandwiches. The winner here was Whole Foods 365. Good flavor. Not as stiff as the Best Foods/Hellman's with the starch, but good enough. :) BTW, I much prefer safflower oil for high heat cooking, but the jarred safflower mayonnaise tastes nasty. I don't know if it's their recipe or the oil, but ick.

plllog, I have the same issue when making mayo. Tasty but we also like it stiffer for sandwiches.

Plllog - have you tried avocado? Like your safflower, that’s what I use for high heat cooking. My MIL brought me a Costco sized container of avocado mayo but I refused it due to size so I didn’t have a chance to try it.

If I want olive oil mayo, I make my own, and I can choose which olive oil I want in it. I do dilute the olive oil with avocado oil, and I use 2/3 olive oil and 1/3 avocado oil. It seems thick enough to me.

I haven't tried avocado mayo. No Costco sized bottles in my fridge! It's a good idea. If I see a little jar, I'll try it. I use avocado oil for frying when I want it to be more like butter. It's very viscous. Safflower oil is the opposite. It's very thin and light so excellent for frying without seeming so greasy. Thanks for the suggestion.

Avocado oil has a pretty long shelf life once opened. Not like a nut oil at all. I only use avocado and good EV olive. Good butter in the freezer. I keep it simple. Oh, and a small toasted sesame oil in the fridge but so strong not much is needed.

Simple cold pressed oils. Safflower oil is heavily processed unless 365 but it looses the high heat properties when expeller or cold pressed.

Mayo is 3 minutes or less with a stick blender. Piggy back the 3 minute chore by adding lemon, vinegar, ginger, herbs, blue cheese or buttermilk, and make a dressing in the same mayo container without washing it. Mayo for a week and dressings for the week. Half the price than any commercial brands.

Not getting much from an olive oil added commercial mayo. They still use other heavily processed GMO oils. They are just jumping onto the 'heart healthy' train. A lot of BS in that.

I would just enjoy your favorite BluePlate or Hellman's original and just try and cut back. Use more spice and mustards and horseradish that have zero calories, zero fats.

Resist all the gifty nut oils that clog the fridge...just use fresh toasted nuts in salads.

My homemade mayo is not runny at all.

I do love my Hellman's. First summer BLT is not the same without it. Or my holiday crab cakes. A rare treat.

(you can fridge avocado oil in smaller glass containers)

This is a timely post. Just returned from DD's house and she doesn't care about mayo brand (hard to believe since she grew up in a house that only used Best Foods). When I opened her fridge I saw that she had Kraft mayo. I proceeded to make tuna salad and really thought it tasted BETTER than the usual Best Foods. I had DH taste it too and he was blown away-- in his mind there's nothing better than BF, but he's been complaining that it's not like it used to be. Maybe we'll be converts. ETA that I do have Kensington's mayo in the house for a "healthier" take on mayo-- but it's not the same as the old BF.

Kensington's is soft and sweet. :)

I never liked Kraft as a kid. I wonder what they've done to it to make it blown away worthy? Maybe something in the "natural flavors contains mustard"? MSG? There is sugar, which is what I don't like about Sir Kensington's, though maybe the Kraft isn't as sweet. Best Foods used to be so good! I don't understand why they'd change it. Of course, Heinz did it to the ketchup such that it started tasting like plastic, but then they brought out Simply, which does taste like proper Heinz, or at least close enough.

ETA--I realized later that the branding looks different. It says "Kraft Real Mayo" and has a blue label, like they're trying to be Hellman's/Best Foods. It used to be a red label that just said Mayo. They also have "Homestyle" which is billed as "rich and creamy" and has the positions of salt ahead of sugar (reversed), plus doesn't list onion, garlic and paprika.

Thanks for the info about Kraft. I'll do a taste test tomorrow for Kensington's. I'm not a big fan of mayo in any case, but I don't think Kensington's is sweet.

I was brought up on Best Foods, but I’ve been using Kraft mayo for years because it has less sodium. Took a brief departure to use Whole Foods 365 mayo for a few years once I discovered it was so low sodium. But it always tasted a bit “fishy” to me and had a texture that wasn’t creamy. Last year, the formula changed and sodium increased, so I’ve gone back to Kraft. I’ve noticed, however, that once I get close to the bottom of the jar, the mayo seems to thin out. It starts out fine, though. Not quite the same issue as the original posting, but I wonder if some of the modifications to “healthify” products have contributed to the texture changes.