Or how about Hellman's which almost certainly doesn't use olive oil, instead using some cheap vegetable imitation, should that be allowed to be called Mayo?
In Japan they use apple cider vinegar or rice vinegar, should that also be labelled as "rice-vinegar based mayo-like sauce"?
> According to Trutter et al.: "It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about — particularly in the Mediterranean region, where aioli (oil and garlic) is made."
So, no. What you are talking about is some imitation Mayonnaise-like sauce which should be law not be allowed to be called "Mayo". Because that's what the legal system is for: protecting the traditional definitions of foods from people like you who think some sort of cheap Canadian imitation flower seed oil should be allowed to be used in a traditional recipe like Mayonnaise.
If i pick up feta, I know that it's made from sheep or goat milk, but if I buy Greek salad cheese or Feta-style, I have no such guarantees.
Admittedly, some of the designations are a bit off, such as not being able to make Stilton cheese in the village of Stilton.
Use of olive oil isn't the norm for commercial mayonnaise; commercial mayonnaise that uses olive oil is prominently distinguished. Vegetable oil is the norm.