This document discusses various innovative formats for extra virgin olive oil (EVOO), including: 1. Spreadable olive oil flavored with herbs or nutraceutical ingredients for use like butter. 2. Olive oil jelly, ice cream, foam, powder, and encapsulations flavored with ingredients like herbs, fruits, or caffeine. 3. Frozen drops of flavored EVOO that can be stored at room temperature for uses like topping bread. The formats aim to deliver olive oil's benefits in easy-to-use, novel presentations.

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Majella people proud of our roots
Majella mountain
Genti della Majella a ogni martellata, morso e sorso orgogliosi delle proprie radici.
Majella people, every hammered , bite and drinks proud of our roots .

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Olive Oil Cotton Candy
Part of me thinks this one’s cheating a bit. I mean, it’s only cotton candy with little drops of olive oil and sea salt
sprinkled on top. Technically, it’s cotton candy with olive oil. Not olive-oil-cotton-candy. But when you pop this
small wispy-sugar orb into your mouth, it’s instantly infuses with olive oil sweetness.
Olive Oil Custard
For the custard, I use the same cream-sauce-cum-vinaigrette technique that I developed for the ice cream. The end
product is pretty similar, and quite nice. Thick and smooth with a good balance of eggy richness, and a vibrant olive
oil presence.

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EVOO upgrading
GDA EVOO lights how to reach 4 green lights and how to cancel the EVOO 2 red lights Pag 7
Spreadable flavored EVOO Pag 9
Spreadable private label spreadable EVOO Pag 11
Spreadable flavored and nutraceutical EVOO Pag 12
Caviar EVOO, flavored and nutraceuticals Pag 13
Powder EVOO, flavored and nutraceuticals Pag 14
Foamed EVOO, flavored and nutraceuticals Pag 15
Encapsulated EVOO, flavored and nutraceuticals Pag 16
Jelly EVOO, flavored and nutraceuticals Pag 17
ICE Cream EVOO, flavored and nutraceuticals Pag 18
(free lactose, casein, gluten)
Evoo frozen flavored and nutraceuticals Pag 19

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LDL cholesterol is affected by diet. Knowing which fats
raise LDL cholesterol and which ones don't is the first step
in lowering your risk of heart disease and stroke. Your
body naturally produces LDL cholesterol. Eating saturated
fat,and trans fat raises your blood cholesterol level even
further.
For adults who would benefit from lowering their LDL cholesterol, the American Heart
Association recommends:
 Reducing saturated fat to no more than 5 to 6% of total calories.
 For someone eating 2,000 calories a day that’s about 11 to 13 grams of saturated fat.
 Reducing the percent of calories from trans fat.
The American Heart Association’s Nutrition Committee strongly advises these fat guidelines for healthy Americans over age 2:
 Eating between 25 and 35% of your total daily calories as fats from foods like fish, nuts, and vegetable oils.
 Limiting the amount of saturated fats you eat to less than 7% of your total daily calories.
 That means if you need about 2,000 calories a day, less than 140 calories (or 16 grams) should come from saturated fats.
 Limiting the amount of trans fats to less than 1% of your total daily calories. That means if you need about 2,000 calories a day, less than 20
calories (or 2 grams) should come from trans fats.
 Limiting cholesterol intake to less than 300 milligrams a day for most people.
 For good health, the majority of fats you eat should be monounsaturated or polyunsaturated.
Saturated fat (Saturates GDA: 20g)
Saturates (saturated fat) are the type of fat you should try to eat less of because too much can increase the
amount of cholesterol in the blood, which in turn increases the chance of developing heart disease. Eating less of it
minimises the risks. Experts recommend that not more than 10% of your calories should come from saturates
(saturated fats). This means that on a 2,000 calorie diet you shouldn't eat more than 20g per day.

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RDA/GDA Evoo spreadable can reduce:
a) from total fat from 99% to 50% or 20%
b) the saturated fat percent from 14grs/100g to less than 7grs/100grs
GDA guideline daily amounts

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Spreadable gel technology for olive oil extravirgin to reduce
- 50% total calories
- saturated fat in EVOO from14% to 7%.
Olive Oil ‘Butter: this one is ultra-simple, but I still think it’s pretty cool. It’s a quick combination of olive oil and MUFA oleic acid. Spreadable olive
oil! Imagine it spread on warm crusty bread with sprinkling of spiced and flavorful of herbs and spices.

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Olive Oil “Butter” and Balsamic Vinegar Gel

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Spreadable olive oil flavored

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Private label spreadable olive oil flavored
UK supermarket private labels
Spreadable olive oil flavored with nutraceutical ingredients.

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Caviar EVOO

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EVOO powder flavoured and nutraceutical

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Foaming flavored olive oil = condiment ready to be used
Evoo foam “spuma”

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Olive oil extravirgin encapsulation
These crunchy, ultra-thin and translucent olive oil chips are a creation
of molecular gastronomy Chef Ferran Adria of El Bulli. The neutral base
and large surface area allows you to showcase the aromas and flavors
of a good olive oil. The outstanding presentation makes them a great
way to start a molecular gastronomy meal.
The olive oil chip is made with a simple mix of kuzu root starch (called
kuzuko in Japan), water and sugar that is dehydrated for 24 hours and
then coated with olive oil. The resulting kuzu chip is very thin, very
crunchy and translucent. Its lack of flavor makes it a great and fun vehicle to experience the oil you are coating it
with. Its large surface area increases the aromas released into the air and also helps to distribute a fine coat of olive oil in your mouth making just a few
drops of olive oil really powerful. It is a great way to taste different oils.

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OLIVE OIL JELLY L’olio d’oliva in gel, aromatizzato e nutraceutico.
OLIVE OIL JELLY flavored and with nutraceutical ingredients

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EVOO ICE CREAM & COOKIES.
The perfect olive oil ice cream is something I’m still working on. I’ve had a few unsuccessful attempts and a few pretty-good outcomes. But I can tell that
pure success is lurking just around the corner. I can just feel it. In my trials so far, I’ve been combining traditional ice cream techniques with traditional
vinaigrette techniques. One of the first steps in ice cream making is the whisking together of egg yolks and sugar. I do this, and then start drizzling in olive
oil in a thin stream, all the while whisking, just as you would with a vinaigrette. And then, when the sauce (the potential ice cream) is all but complete, I
drizzle in more olive oil with this same technique. A double whammy of extra virgin olive oil. I just need to adjust my ratios a bit, and I’ll have utter
perfection on my hands. (The unsuccessful trials need not go to waste though – they’re fabulous plunked into my morning coffee!)

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Olive Oil Gummies
This has got to be my greatest success at Alicia! These things are fantabulous! They rival Haribo (the best gummy bears in the world– the only brand I’ll
buy). But like I said, these gummies of mine, miraculously, are just as good. Gooey capsules of sugary extra-virgin olive oil. They enliven your mouth with a
rich burst of intense olive-oily flavor. I could seriously eat handfuls. Too bad that on top of being completely sugar laden, they’re full of fat too! But they’re
so darn good, I keep getting special order requests. I make a new batch about every week.
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Extra Virgin Olive Oil jellies made from our gelatinized Belluga Selección olive oil. 6 flavours: strawberry, mint, orange, lemon, moka and chocolate

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Frozen flavored EVOO: single dose on the shelf can be stored at room temperature.
Homemade sourdough bread with frozen and gel flavored Evoo