EMULSION AOVE

Emulsion or butter of extra virgin olive oil. Product based on olive oil that due to its method of composition and preparation has the property of being greased and has no content of transgenic fatty acids. Its use is recommended at breakfast, which will be applied to slices of bread, due to its excellent propagation conditions and the organoleptic taste. It is also used to garnish salads or prepared dishes. It is also possible to use for the cooking of different food products that needs a special quality after frying. As a fat additive in the food industry, such as pastries and bakeries, sausages, various dairy products.