The icing was fat reduced if not fat free but served as an excellent transparent base for its assigned flavor, very much an advance for the food industry if packaged food makers ever take it up. But its probably too expensive.

The real hit of the afternoon was Amoretti's very fruity olive oil which is especially packed with olive flavor with the addition of more juice from crushed olives. Since olive oil is made from oilives we are not sure how this works yet, but can vouch for the taste of the oil which was among the best we have ever encountered!