Encapsulated to mimic the delicate refinement of caviar, Sesame Caviaroli is made using roasted sesame oil. Produced by encapsulating oil drops with a thin layer of gelatin extracted from cell walls of flavor-free brown algae, these tiny pearls pop like caviar.
Use these pearls as an original elegant garnish on seafood like Sea Bass by Veta La Palma or in original cocktails.
Because Spherification is a difficult process, even Michelin Star restaurants utilize this product rather than making them. Caviaroli is fine Spanish olive oil that is encapsulated to mimic the delicate refinement of caviar. The concept transpired back in 2008 when Ferrán Adrià created this innovative product and produced it in small quantities, inspiring others to take part in this surprising enterprise. Pere Castells, technical director of Fundació Alicia, introduced olive oil caviar to the Caviaroli team and helped begin research on production. For two years, the team worked enjoyably at mastering the Spherification technology which initially was a challenge. Finally, the first olive oil caviar was created outside of El Bulli’s kitchen, and soon it was presented to Ferràn Adrià, who promptly ordered 10kg. Adrià considered this new caviar good enough to be served at his restaurant El Bulli for its final two years.