The present invention relates to a spreadable food product in the form of a block that is solid at ambient temperature comprising a fluid fatty phase consisting of non-hydrogenated and non-interesterified oil comprising at least 75% of unsaturated fatty acids such as olive oil, as a blend with at least one wax or mixture of waxes comprising at least one microcrystalline mineral wax. More particularly, the spreadable food product according to the invention comprises an emulsion of an aqueous phase in one said fatty phase as a blend with an emulsifier.
