CAROTENOID‑ENRICHED EXTRA VIRGIN OLIVE OIL, METHOD FOR OBTAINING SAME AND FUNCTIONAL FOOD COMPRISING SAME

Method for obtaining extra virgin olive oil enriched with carotenoids, comprising: grinding and malaxing olives to obtain an olive paste; pasteurizing or sterilizing the pulp of passion fruit, mango, orange, lemon, mandarin, or kiwi; mixing the olive paste with the pasteurized or sterilized pulp at a concentration between 10% and 30% of pulp weight relative to the total weight of the mixture; separating the liquid phase from the solid phase through filtration and/or pressure extraction; and decanting and/or centrifuging. Extra virgin olive oil enriched with carotenoids obtained by this method and functional food comprising it.