{"id":5711,"date":"2008-06-02T13:32:00","date_gmt":"2008-06-02T13:32:00","guid":{"rendered":"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/would-anyone-like-slice-of-olive-oi"},"modified":"2016-03-09T15:28:06","modified_gmt":"2016-03-09T15:28:06","slug":"would-anyone-like-slice-of-olive-oi","status":"publish","type":"post","link":"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/would-anyone-like-slice-of-olive-oi\/","title":{"rendered":"Would anyone like a slice of olive oil?"},"content":{"rendered":"<p>Spanish food scientists experiment with new textures and colours of olive oil.    A team of researchers at  CTAEX  (Centro Tecnol\u00f3gico Agroalimentario de Extremadura) have given olive oil a whole new look and feel in the hope that this will diversify and extend the use of what many people in Spain call liquid gold.   Spain is one of the world\u2019s largest producers and exporters of olive oil, and according to one of the members of the CTAEX research team, the aim of the Spanish scientists is to provide companies commercializing olive oil with new \u201cformats\u201d leading to new \u201cuses\u201d and, in turn, to new \u201cconsumers\u201d.  The team claims to have produced a solidified olive oil that can be used to make ice cream, or can be presented in slices as a complement on a cheese board or in cubes in salads. The hard oil comes in different shapes, colours and flavours according to what kind of olive is used in the process.   The scientists would not go into any detail about their methods so as not to \u201cgive away any ideas\u201d to competitors, but they claim that the process used to produce the solid olive oil in no way damages the nutritional benefits of this famous component of the Mediterranean diet. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Spanish food scientists experiment with new textures and colours of olive oil. A team of researchers at CTAEX (Centro Tecnol\u00f3gico Agroalimentario de Extremadura) have given olive oil a whole new look and feel in the hope that this will diversify and extend the use of what many people in Spain call liquid gold. Spain is one of the world\u2019s largest producers and exporters of olive oil, and according to one of the members of the CTAEX research team, the aim of the Spanish scientists is to provide companies commercializing olive oil with new \u201cformats\u201d leading to new \u201cuses\u201d and, in <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5711","post","type-post","status-publish","format-standard","hentry","category-sin-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Would anyone like a slice of olive oil? - News from Spain<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/would-anyone-like-slice-of-olive-oi\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Would anyone like a slice of olive oil? - News from Spain\" \/>\n<meta property=\"og:description\" content=\"Spanish food scientists experiment with new textures and colours of olive oil. A team of researchers at CTAEX (Centro Tecnol\u00f3gico Agroalimentario de Extremadura) have given olive oil a whole new look and feel in the hope that this will diversify and extend the use of what many people in Spain call liquid gold. Spain is one of the world\u2019s largest producers and exporters of olive oil, and according to one of the members of the CTAEX research team, the aim of the Spanish scientists is to provide companies commercializing olive oil with new \u201cformats\u201d leading to new \u201cuses\u201d and, in\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/would-anyone-like-slice-of-olive-oi\/\" \/>\n<meta property=\"og:site_name\" content=\"News from Spain\" \/>\n<meta property=\"article:published_time\" content=\"2008-06-02T13:32:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-03-09T15:28:06+00:00\" \/>\n<meta name=\"author\" content=\"euroresidentes\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"euroresidentes\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/would-anyone-like-slice-of-olive-oi\/\",\"url\":\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/would-anyone-like-slice-of-olive-oi\/\",\"name\":\"Would anyone like a slice of olive oil? - News from Spain\",\"isPartOf\":{\"@id\":\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/#website\"},\"datePublished\":\"2008-06-02T13:32:00+00:00\",\"dateModified\":\"2016-03-09T15:28:06+00:00\",\"author\":{\"@id\":\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/#\/schema\/person\/3079cc0ad7acb04ec2f26d72f31add9b\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/would-anyone-like-slice-of-olive-oi\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/would-anyone-like-slice-of-olive-oi\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/would-anyone-like-slice-of-olive-oi\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Would anyone like a slice of olive oil?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/#website\",\"url\":\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/\",\"name\":\"News from Spain\",\"description\":\"Euroresidentes\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"es\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/#\/schema\/person\/3079cc0ad7acb04ec2f26d72f31add9b\",\"name\":\"euroresidentes\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/340321f0c1d3581e26d3ff649a9b0467?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/340321f0c1d3581e26d3ff649a9b0467?s=96&d=mm&r=g\",\"caption\":\"euroresidentes\"},\"url\":\"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/author\/euroresidentes\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Would anyone like a slice of olive oil? - News from Spain","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.euroresidentes.com\/euroresiuk\/news-spain\/would-anyone-like-slice-of-olive-oi\/","og_locale":"es_ES","og_type":"article","og_title":"Would anyone like a slice of olive oil? - News from Spain","og_description":"Spanish food scientists experiment with new textures and colours of olive oil. 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