These Oil Pearls are encapsulated to mimic the delicate refinement of caviar flavored with fresh basil; Basil Caviaroli is made using Spanish Arbequina Extra Virgin Olive Oil. 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 oil pearls burst in the mouth to release 100% pure olive oil packed with the sweet aroma of fresh basil.
Suggestions: For a great appetizer, place a few of these beautiful pearls as a garnish on top of Tomatoes by LC; serve with crackers or toasted bread.
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.