Caviaroli is an explosion of flavors. Its oils, vinegars and sauces add flavor and decoration to your dishes with spheres with a texture equal to that of caviar. It explode in the mouth, leaving a unique intensity and aroma on the palate. An exciting way to enrich any culinary experience. Extra virgin olive oil caviar with basil Spheres of approximately 4-5 millimeters in diameter, with olive oil and basil in its liquid interior that explode in the mouth when you bite them. Greenish in colour and with a characteristic herbal basil flavour reminiscent of Genovese pesto and fresh Italian basil. SUGGESTIONS FOR USE: Ideal for tomato salads, cheeses like burrata and mozzarella.We can also use it in vegetables, legumes, purees and stews, as well as in fish and seafood. Good companion for red meats, pasta, pizzas, cakes, tacos or doughs fruits, bonbons and chocolate. Special for desserts and avant-garde dishes. HOW TO USE IT: It can be used anywhere you would put oil or vinegar in raw. It works well with all kinds of dishes, hot and cold. Its membrane resists temperatures up to 60ºC so it can also be used in hot soups and creams. It is not recommended to cook with it, since exposure to hot surfaces breaks the membrane that covers the pearl. HOW TO PRESERVE IT: Store it between 10ºC and 26ºC. In a cool and dry place. Away from sources of light, heat and strong odors. Once opened, keep it covered in its own oil covering and keep it refrigerated. Avoid freezing. Before use, turn the jar over a couple of times so that it releases all its aroma. Once opened it is advisable to consume it within 4 weeks. ALERGENS: It may contain traces of sesame and nuts. INGREDIENTS Extra virgin olive oil and basil (85 ), Water, Gelling agent: sodium alginate, Stabilizer: calcium chloride, Acidity corrector: citric acid, Conservant: potassium sorbate May contain traces of sesame and nuts. DIRECTIONS It can be used anywhere you would put oil or vinegar in raw. It works well with all kinds of dishes, hot and cold. If you like Basil, this is the Caviaroli for you. Its membrane resists temperatures up to 60ºC so it can also be used in hot soups and creams. It is not recommended to cook with it, because the exposure to hot surfaces breaks the membrane that covers the pearl. See more

Food pairings: Ideal for tomato salads, cheeses such as burrata and mozzarella. Uses: Ideal for vegetables, legumes, purees and stews, fish and seafood. Good companion for red meats, pasta, pizzas, cakes, tacos or doughs fruits, chocolate, desserts and avant-garde dishes. Characteristics: Extra virgin olive oil caviar with freshly pressed basil, an intense aroma and taste of basil with greenish tones that smell and taste of Italy. Haute cuisine in your recipes: A star product from top restaurants that has been born in the kitchens of the best chefs now ready to use in your recipes. Created with Ferran Adrià at El Bulli. Extra virgin olive oil pearls with top quality basil. Spheres with a liquid interior that explode in the mounth when you bite them.