Abstract: Edible W/O-emulsion spread, which spread possesses ambient emulsion stability in the absence of partial glycerides, which spread comprises a dispersed aqueous phase which contains at least X wt. % on aqueous phase of a natural thickening agent, preferably a natural stach, which agent is characterized by a peak value in the temperature related viscosity graph of an aqueous dispersion of the thickener and where the thickener concentration X is chosen such that an aqueous dispersion with that concentration has a peak viscosity which is at least 70 Brabender Units and an end viscosity which preferably is at least 60 Brabender Units. The found aqueous phase ensures that a reduced (25-40 wt. %) fat emulsion spread, without the addition of partial glycerides, remains stable at an ambient temperature of 15° C. for at least seven days.

Abstract: An olive oil flavor is imparted to a bland triglyceride oil by conducting an inert gas through olive oil, the flavor donating oil, and subsequently through a preferably cooler receptor triglyceride oil in which the olive oil flavor substance is absorbed. In order to prevent off-flavor formation the temperature of the donor oil is restricted to 0.degree.-65.degree. C.