Mayonnaise manufacturing

Foodservice mayonnaise manufacturer

We make mayonnaise, not just sell it. Full-fat, reduced-fat, vegan and bespoke emulsions produced on our own cold-fill emulsion lines in Merseyside, in catering formats built for busy kitchens.

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A 10-litre catering bucket of Olympic mayonnaise — Catering-format Olympic mayonnaise, filled on our own cold-fill lines.

Formats

Formats and pack sizes

Catering formats are chosen for how kitchens actually work: pails that take a scoop, bottles that sit on a pass.

Format	Pack size	Best for	Per pallet
Bucket	20 kg	Central production, onward manufacturing	33
Bucket	10 litres	High-volume kitchens	56
Bucket	10 kg	High-volume kitchens	56
Bucket	5 litres	Pubs, restaurants, hotel kitchens	96
Bucket	2.5 litres	Smaller sites, sandwich production	180
Bottle	6 × 1 litre	Service line and dressing stations	140
Jar	2 × 2.27 litres	Flavoured mayonnaise, salad cream, prawn cocktail	205

Volumes

Minimum volumes and lead times

Nothing here is a hidden condition. If your volume sits below a minimum, say so and we will tell you the nearest workable route.

Stock lines	8 pallet minimum, 5–10 working days
Own recipe, first run	6 pallets
Own label on a standard recipe	6 pallet, subject to label lead time
Recipe development to first production	6–10 weeks including trials
Repeat production slot	Product dependent

Sectors served

Who we supply

Pubs and casual dining

Consistent emulsion that holds through service.

QSR and delivery

Sachets and squeeze formats built for volume.

Contract catering

Reduced-fat and vegan options across one supply line.

Sandwich and food-to-go

Bulk formats for high-throughput production.

Education and healthcare

Allergen-declared, portion-controlled options.

Wholesale and buying groups

Own-label ranges under your brand.

Technical documents

Documentation available on request

Technical teams should not have to chase paperwork. These are issued on request, and most within the same working day.

Product specificationFull spec per product and format

Certificate of analysisIssued by production batch

Allergen declarationIngredient and cross-contact status

Nutritional dataPer 100g and per portion

Safety data sheetWhere applicable to the product

Certification certificatesBRCGS, RSPO, Kosher, Sedex

Shelf-life dataStorage conditions and durability

Supplier questionnairesCompleted and returned

BRCGS Grade AARSPO SegregatedKosher — Manchester Beth DinHalal suitableSedex member

Questions

Frequently asked

Do you manufacture the mayonnaise yourselves?

Yes. It is produced on our own cold-fill lines at Whiston, which is why we can control the emulsion and adjust a recipe rather than reformulating around someone else's base.

What is the minimum for a bespoke recipe?

A first production run of 6 pallets. Below that we would recommend starting from one of our standard recipes and moving to bespoke as volume builds.

Can you make vegan and reduced-fat mayonnaise?

Both, alongside garlic, chilli, burger sauce and other flavoured variants. Reduced-fat versions are built to hold structure rather than simply diluting the standard recipe.

What shelf life do we get?

12 months as standard but high oil content products can have 6 months, unopened. Full shelf-life data and storage guidance come with the specification sheet.

Can you supply under our own brand?

Yes — see own-label oils and condiments. We handle artwork approval, labelling compliance and production under your brand.

Enquiry

Talk to us about mayonnaise

Tell us the recipe, the format and the volume. Samples go out within a week of a brief.

Full-fat, reduced-fat and vegan recipes
Catering pails, jars and bottles
Own-label production available

Prefer to talk it through first?

Email Sales@olympicfoods.co.uk or call 0151 449 4930.

Fallows Way, Whiston, Merseyside, L35 1RZ

Send an Enquiry