Fuente: WIPO "olive oil" According to the invention, virgin olive oil, preferably extra virgin olive oil, is used for the production of margarines, butters, fats, wheys, creams, chocolate and the like, thereby profiting from the excellent qualities of olive oil is. It is also used in vegetable pastes made from dried products such as almond, hazelnut, walnut, pistachio or plants and herbs such as thyme, rosemary, oregano or camomile. Olive oil is used in an amount equivalent to the amount of vegetable fats replaced by said olive. Said amount may range up to 65%. This makes it possible to obtain more wholesome products having, among others, the quality of balancing cholesterol, preventing cancer, protecting the stomach and positively influencing the reduction of glucose levels.