extra virgin olive oil solidified so as to obtain a high volumetric expansion and its production method

摘要

the subject is found in extra virgin olive oil led to a particular solid state, so as to increase significantly the volume to make it suitable for the preparation of paste frolli.flaky biscuits and the like, replacement of animal fat, butter and margarine.to achieve these features, the oil is solidified, resulting in low temperature in a mantecatore, with simultaneous injection of air or inert gas.the oil may be flavored with natural substances which degenerate under the low temperature storage of the product.