Fuente: WIPO "olive oil" A method for modifying the flavour of a starting olive oil using a process comprising the steps loading an olives crusher with olives, crushing the olives at a temperature of 20 - 37 DEG C, subjecting the crushed olives for 15 - 60 minutes to a malaxation process at a temperature of 20 - 37 DEG C, said processing of the olives being in the presence of admixed olive oil, the concentration of admixed oil in the process mixture being chosen from the range 5 - 35 wt.%, percentage calculated on total process mixture, separating the liquid phase from the malaxation mash, separating the olive oil from the collected liquid phase.