Fecha de publicación:
Fuente: Wipo "olive oil"
The present invention relates to a novel olive oil product in the form of a semi-liquid to solid gel. The production of the product is achieved by crystallization after mixing, using heat or other form of energy with an amount of edible substances which due to their chemical structure help to create stable olive oil gels. Advantages: accurate portioning when used in cooking; creation of flavors with appropriate olive oil aroma and incorporation of bioactive ingredients; lasting high intensity of aromas during time.