Mayo and Olive Oil

This is only the beginning, but you might notice an ongoing love affair I have with mayo and olive oil. I love them both dearly, equally. My mayo fetish started not long after I had to cut the whole world of food as I knew it out of my diet. Prior to gluten-freedom I enjoyed the typical amount of mayo included on a deli sandwich, in tuna salad, potato salad and on the occasional burger. In the early days post-gluten-free, I was starving for something with substance. You may not think of mayonnaise as having substance, but I was still learning how to eat. And, most of what I ate had no fat, nothing, lots of veggies and fruits. I came across an article telling me a certain brand of mayo was safe. YUM! I began using it as my main condiment of choice. Days when I ate gluten, I dipped pizza in ranch dressing. Days after gluten, pizza dipped in mayo! The best combo ever (along with hot sauce of course)! These days I dip pretty much anything savory into mayo and have had thoughts of spreading it over Namaste brownies. Decided I’d try to hold off on that temptation until I’m pregnant.

As for olive oil, I use her on everything. She’s always fresh and moist. I use her a little too freely, dousing my tuna tacos (that already have a ton of mayo), my pizzas, my bruschetta, BREAD, eggs of all kinds, anything sautéed, roasted chicken, fish, guacamole, anything and everything (except baked sweets). I love olive oil, peppery, green and aromatic olive oil. She really tastes great with sea salt, garlic, herbs, tomatoes, everything (again, except for baked sweets). Some of my favorites are Capezzana (Capezzana holds a special place in my heart, I’ll explain as we go), Poggio ai Lippini in Bolgheri, Lucini, De Cecco, and more…