I once had the bright idea of using all extra virgin olive oil. Never again. It was so strong as to be inedible. But plain old pure olive oil makes for a tasty mayo, and if you really want to add the EV stuff, 1/3 cup EV plus 2/3 cup pure is a good ratio.
Extra virgin just means it’s the first pressing. There are EVOOs out there that are as bland as white bread. Taste depends on the olives used.
Obligatory Alton Brown recipe. The show is on YouTube too.
I’ve never had it break on me using the food processor, but I’ve also never had it last more than a week or so. Tastes fantastic, though!
Is the risk of salmonella the same for just sitting down to a nice, raw egg? Or do the acids or whatnot help kill off badness? Any way to minimize the risk? Buy local non-factory eggs?
The acid should kill anything off, at least according to Alton.
If you’re extra-cautious, you can use pasteurized-in-shell eggs.
You can buy pasturized eggs.
Actually, it means that it is obtained by pressing only and no solvents are used to extract the oil. There is no requirement that it be the first pressing or cold pressing although it frequently is. Further requirements from the International Olive Council:
Extra virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in this standard
Frequently it is much more strongly flavored than virgin olive oil, or pure or pomace olive oil.
Well, ya learn something new all the time.