Olive oil has long been linked with lower levels of cholesterol, blood pressure and a multitude of other health benefits.
And while food companies have attempted to get it into the diets of more people by adding it to margarine, a team of scientists has gone a step further.
The Italian researchers have discovered a way to convert the liquid state of extra virgin olive oil into a gel, without the need for other solids.
Italian researchers have discovered a way to convert the liquid state of extra virgin olive oil into a gel, without the need for other solids. The so-called Gel Oil comes in different flavours (shown above)
Known as Gel Oil, the food scientists said it can be added to salads and sandwiches, used in cooking and can be flavoured.
Variations include lemon and basil.
Olive oil (pictured) has long been linked with lower levels of cholesterol, blood pressure and a multitude of other health benefits
The new product "Gel Oil" made from olive oil could soon replace margarine,Post Views
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