Caviaroli - Encapsulated Extra Virgin Olive Oil Pearls with Liquid Heart - 50 g

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Caviaroli - Encapsulated Extra Virgin Olive Oil Pearls with Liquid Heart - 50 g

Regular Price: US$64.99

Special Price US$54.99

Availability: In stock

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Oils & Vinegars & Salad Dressings Oils

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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. SUGGESTIONS FOR USE: Vegetables (raw, roasted, pickled or marinated) purees, one pot meals and legumes. It also gives a touch in sweet or salty dairy products in bonbons, chocolates and fruit salads in pasta, canapés, sandwichs, skewers and fleas, as well as in doughs, cakes, pizzas and tacos. It can be used on meat (cured, marinated, seasoned or smoked), marinades (raw or cooked), fish and seafood. 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 (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. 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: Excellent for soups, creams, salads, fish, seafood, meats and desserts. Uses: Combines well with meat, fish and seafood, vegetables and legumes, pasta, pizza, dough, tacos and cokes, canapés and skewers, uncured dairy products, as well as in desserts and avant-garde dishes. Characteristics: Sweet oil caviar, no bitter aftertaste, intense yellow color, soft and subtle aroma with a fruity flavor, with touches of apple, banana and even some sweet notes. 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, top quality Arbequina variety. Spheres with a liquid interior that explode in the mounth when you bite them.