Fuente: WIPO "olive oil" An olive oil flavour is imparted to a bland triglyceride oil by conducting an inert gas through olive oil, the flavour donating oil, and subsequently through a preferably cooler receptor triglyceride oil in which the olive oil flavour substance is absorbed. In order to prevent off-flavour formation the temperature of the donor oil is restricted to 0 DEG -65 DEG C.