The present invention concerns a solid creamy alimentary formulation based on olive oil comprising olive oil in an amount comprised between 50 and 90% by weight, fat of vegetable origin between 5 and 50% by weight, water between 0 and 25% by weight, emulsifying agents between 0.2 and 1.2% by weight, vegetable fibers for alimentary use between 0.2 and 1.5% by weight, organic acid for alimentary use between 0.01 and 0.15% by weight a method of manufacturing and uses thereof.
