Verdial olive espuma


Pit the verdial olive and crush very well.

Strain through a 100 micron superbag, pressing well to make the most of all the juice.

  • 230g olive juice
    1.5 sheets of gelatine
    0,2 xanthan
    25 EVOO

Melt the hydrated gelatine in 50g of heated olive juice.

Blend everything.

Fill siphon and fill with gas. Leave to rest in the fridge.

Recipe plated in

Golden Black Plate D26cm

Recipe prepared by

International Cooking Concepts