01 · Pairing
Egg
With warm egg, fried or soft-boiled.
About this product
A drop of oil, captured
It is a drop of olive oil captured in a gelatin membrane. The gel that coats each encapsulated drop of oil is made from alginate, a plant-based gelling agent. It is extracted from common red algae and, once dissolved in water and in contact with a source of calcium, in this case calcium chloride, the reaction takes place.
Pearls of virgin olive oil with white truffle aroma. Spheres of approximately 4-5 millimetres in diameter, yellow in colour and with a characteristic white truffle aroma.
An ideal ingredient to add a touch of flavour and aroma to your dishes. Take your dishes to the next level with this ingredient born in the kitchens of the best chefs, now ready to use in your recipes.
