From the golden color typical of the olive oil that makes it up for more than 80% of the fat part, Burroliva is able to give fragrance and lightness to your products.
Thanks to its lower melting point (27 °) compared to common margarines, products made with Burroliva will be more digestible, leaving the mouth extremely "clean".
The tests conducted show that the consumer can consume even 100% more of foods made with Burroliva than of those made with butter or margarine.