Solid oil

For the texturised extra virgin olive oil:

• 100 g extra virgin olive oil
• 6 g Glice

1. Mix half the oil with Glice and heat to 65 °C so that the Glice dissolves.
2. Take off the heat and add the rest of the oil at room temperature (25 °C), stirring constantly with a spatula.
3. Put the mixture in a bowl and leave to cool in a bath with ice, stirring constantly with the spatula.
4. When the oil begins to take body, put into the fridge.
5. Leave to rest for 12 h in the fridge until it acquires a texture that can be worked with the spatula.