Abstract: The present invention concerns the technical field of edible spreads. Consumers have exhibited a preference for fats which are relatively low in saturates, low in trans fatty acids, low in sixteen-carbon fatty acids and contain some polyunsaturated fats. In a known product the fat phase comprises around 80 wt % of the product and consists of a blend of around 40 wt % olive oil and 60 wt % partially hardened olive oil. The invention provides an edible spread comprising from 80-5 wt % fat and 95-20 wt % of an aqueous phase dispersed in the fat, CHARACTERIZED IN THAT;a) the oleic acid content of the fat phase is 45-80 wt % on fat phase,b) the saturated fatty acid content of the fat phase is 5-20 wt % on fat phase,c) the trans fatty acid content of the fat phase is 0-10 wt % on fat phase, and,d) the 18-carbon fatty acid content of the fat phase is 70-100 wt % on fat phase.