The invention relates to a method of preparing an edible oil product, particularly extra virgin olive oil, comprising inserting a predetermined number of whole olives into a given volume of the edible oil, the whole olives having a polyphenolic content ranging from 1 to 5 % of polyphenols on the total weight of the olives, wherein the whole olives, before being introduced into the edible oil, are subjected to irradiation with ionizing radiations at an absorbed dose comprised within the range of from 2.5 to 15 kgray.本發明關於製備食用油產品（特別是特級初榨橄欖油）的方法，包括下述步驟：將預定數量的多個整顆橄欖插入給定體積的食用油中，該整顆橄欖具有一多酚含量，該多酚含量範圍是基於該等橄欖之總重量有1%至5%的多酚，其中該等整顆橄欖在引入該食用油之前先經受游離輻射的照射，所包括的吸收劑量是從2.5至15千戈雷。
