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An open jar of “Olivaise” Oil-free Vegan Mayonnaise surrounded by limes, garlic cloves and green olives.

“Olivaise” Oil-free Vegan Mayonnaise Recipe

“Olivaise!” A bright, full flavored oil-free vegan mayonnaise, with perfect viscosity for sandwiches and salads.
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dressing
Cuisine: American, Mediterranean
Diet: Vegan
Servings: 16 Tablespoons

Tools Used in this Recipe

  • slicing knife
  • lint free towel or paper towels
  • hand blender or blender
  • flexible spatula
  • 1 cup glass jar with tight fitting lid


  • 6 oz organic tofu soft or regular
  • 2–4 garlic cloves peeled, hard stem cut off, germ removed
  • 8 Castelvetrano Olives rinsed and pitted *
  • 4 Tbls fresh lime juice or lemon juice juice of 2 limes or lemons


  • Slice the tofu in 4 and place on paper towels or roll up in a lint free towel to remove excess water. Press out as much water as possible.
  • Using a pulsing technique (on, off, on), blend the garlic and olives until they are broken up.
  • Add the tofu and blend until smooth as possible.
  • While blending, add the lime juice slowly to form the emulsion and get smoother.
  • Taste the mixture to see if it needs more of any of the ingredients. If so, add and blend a little more.
  • Put in the jar, that spatula will come in handy here. Date the jar and store in the refrigerator for up to 4 days.


To reduce the salt content from the brined olives, place the rinsed and pitted olives in a jar with a tight fitting lid, add filtered water, and shake. Let soak for about 5 min, then drain the liquid. If you still find them too salty, repeat the process. Drain the water and olives are ready to use.