01 · Pairing
Anchovies and sardines
Garnishing anchovies or sardines.
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 extra virgin olive oil from our own harvest of the Arbequina variety. Spheres of approximately 4-5 millimetres in diameter, with liquid olive oil inside that burst in the mouth when you bite them.
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.
