Using naturally derived ingredients like algae, the culinary technique called Molecular Gastronomy gives foods exciting new forms. These pearls encapsulated to mimic the delicate refinement of caviar. Arbequina Caviaroli is made using Spanish Arbequina extra virgin olive oil known for its distinctive hint of spice. Produced using a new patented technique, which surrounds extra virgin olive oil drops with a fine layer of gelatin (extracted from cell walls of flavor-free brown algae), these tiny pearls burst in the mouth to release 100% green fresh extra virgin olive oil.
Suggestions: Try these encapsulated oils of Molecular Gastronomy as a garnish on Boquerones (White Marinated Anchovies) and toast.
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.