We like to take some risks here. We also learn on the fly. Personally, I think that is what yields the strongest results.

If you’ve been with Graza from the beginning (hi, I love you), you surely have seen this, and if you are new to the party, welcome welcome, come on in, the water is warm.

In this email, that I’m writing on an Amtrak, I’m here to talk about our FANCY MAYO. Why is it fancy? Because it’s made with 100% Extra Virgin Olive Oil, the first ever mayo formulation made exclusively with EVOO, and thus, the first ever mayo formulation made exclusively with unrefined oils. Cool right? But not without its challenges…

We use really specific equipment to produce this product, because EVOO is difficult to manipulate — when exposed to extreme blending speeds, the polyphenols can EXPLODE, causing astringency and bitterness. But thanks to our extra special equipment, we are able to create a stable emulsion (I like saying this word with an Austin Powers accent now, say it with me, eeeeeeemulsion)..

Why does that matter?

When mayo is exposed to below freezing temperatures, either through shipping OR when stored in refrigerators, the product can experience separation.

When exposed to freezing temperatures, ANY mayo (independent of what the base oil is), will separate, but what I’m trying to say is that our Fancy Mayo is even more sensitive.

When it comes to our mayo, here is my advice for the best tasting experience:

After opening, store it in the warmest part of the fridge. That means ideally the FRIDGE DOOR, and if you don’t have a FRIDGE DOOR, then in the FRONT OF YOUR FRIDGE (the back is quite cold).
Always give your mayo a good stir or shake before diving in!

Of course, if you notice anything weird, like significant separation after giving your mayo a good stir or shake, just send us a note at [email protected].

These new products are delicious, and we are so proud of them, mainly because we are pushing boundaries, doing things our way. We will continue to improve and adjust, the same way we have since January 2022 with Sizzle and Drizzle. We have high expectations of ourselves, and I can assure you if/when you taste our Mayos and Aioli, you will see the difference.

- AB