Fuente: WIPO "olive oil" The present invention relates to a novel liposomal system for incorporating nano-sized edible gold particles into olive oil. This system utilizes liposomes composed of phospholipids and, optionally, cholesterol to encapsulate gold particles within the olive oil, ensuring uniform dispersion and preventing clumping or sedimentation. The liposomal formulation enhances the aesthetic appeal of the oil by maintaining a shimmering effect, and it can be further stabilized with antioxidants to prevent oxidation and prolong shelf life. The invention provides a stable, visually appealing product suitable for use in premium food items, cosmetics, and luxury gift products. Methods for preparing the liposomal system include thin-film hydration, reverse-phase evaporation, and emulsification, each ensuring effective encapsulation of the gold particles. The system is biodegradable and free from synthetic surfactants, aligning with growing demands for natural and sustainable products in the food and cosmetic industries.