Title in original language:
Un helado de aceite de oliva, resultado de la colaboración entre productor, escuela y empresa
The culinary research project is based on the production of olive oil from traditional varieties of the South of Salamanca and the North of Cáceres. From this research emerges the olive oil ice cream, which in addition to presenting some innovative nuances, constitutes a highly healthy food. By not applying high temperatures during its production AOVE keeps intact its fatty acids (especially important is oleic acid), its vitamins and its antioxidants (polyphenols and tocopherols).
Olive; Ice cream; Food quality