Fuente: WIPO "olive table" Salid oils largely comprise refined vegetable oils. Olive oil is unique in that this expensive oil is used unrefined for it's flavour whereas the other lower cost oils are refined prior to use. There is a need for salad oils of improved nutritional quality and reduced cost. We have now determined that an oil blend comprising at least 2% of unrefined olive oil and at least 10% of one or more unrefined liquid vegetable oils comprising at least 20% linoleic acid is sufficiently stable on storage to be used as a salad oil. It is believed that the off-flavour components produced from the non-olive component are to a large extent masked by the unrefined olive oil.