The gelification of oil

I am frequently asked about how making "solid oil", in particular by friends from olive oil producing countries.

There are many solutions about this, but one is making a "graham" (an invention I did many years ago), in this way :
1. take some water
2. add some coagulating proteins (egg white, for example)
3. add oil while whipping, in order to make a firm emulsion
4. cook for some dozens of seconds in a microwave oven
5. dry at lot temperature.

And this is called a "graham".