I'm into molecular gastronomy and am currently doing some tests with a starch product that turns olive oil into a powder. I've had pretty great results with peanut butter, nutella and now the oil but I need to test it in the field. The best thing is that if this works I can put my olive oil in a ziplock and not have to worry about the weight of leak-proof containers. I'll post my results as soon as I do the field test.