Those of you longing for the days when mayonnaise was not a diet roadblock can take heart. If you can find it, mayonnaise made with olive oil solves a lot of problems.
The blend cuts fat and calories but maintains the texture and mayo flavor. Most offer none of the spreadability issues of low-fat mayonnaise that has spoiled many a recipe.
Kraft says olive-oil mayo sales are growing 35 percent a year. Some stores have trouble keeping it in stock. The product is a blend of olive oil with soybean and canola oil.Jim Hillibish is a food writer for the Canton (Ohio) Repository. Reach him at
Roasted Sweet Potato Salad
3 quarts sweet potatoes, cut into wedges
6 tablespoons oil
1 1/2 cups red pepper, julienne cut
1 1/2 cups olive oil mayonnaise
1 1/2 cups fried bacon, diced
1 1/2 cups scallions, grilled and cut into 1/2 -inch pieces
3/4 cup cider vinegar
3/4 cup bleu cheese, crumbled
6 tablespoons Dijon mustard
1 tablespoon kosher salt
1 1/2 teaspoon black pepper
1/tablespoon kosher salt
1 1/2 teaspoon ground black pepper
Toss potatoes with oil; spread into single layer in greased full-sheet pan. Bake in 375-degree oven 15 to 20 minutes or until potatoes are tender. Cool. Combine potatoes with remaining ingredients. Chill covered for at least two hours or longer. Serves 20

Olive Oil Mayonnaise
Arteoliva, $1.49 ounce
Best Foods, $.40 ounce
Hellman’s, $.55 ounce
Kraft, $.70 ounce, squeeze bottle
Spectrum Organic, $1.20 ounce

The label says it all
Regular mayonnaise: Total fat 10 grams, Saturated fat 1.5 grams, Calories 90.
Olive oil mayonnaise: Total fat 4 grams, Saturated fat 1.5 grams, 0 grams, Calories 45.
Newman-Stein Taste Test