Caviaroli is made using a fantastic new technique which surrounds extra virgin olive oil drops
with a thin layer of water containing sodium alginate, a gum extracted from the cell walls
of brown algae.
The drops are then immersed in a calcium bath, resulting in a fine gelatine like capsule around the oil drop to form the caviar. With this patented method, the olive oil inside the sphere remains 100% pure and free from additives.
The caviar membrane is thin and easily bursts in your mouth releasing the wonderful aromas within. Caviaroli has great bright yellow colour and visually beautiful adding a magical touch to any dish. Can also be stored in a fridge for several months!
We are currently offering the following flavours: http://www.vanillachef.com/?s=caviaroli&post_type=product
Arbequina olive oil • Rosemary • Sesame • Piment d’Esplette • Chili • Hazelnut • Basil
With olive oil working so well with numerous foods there are numerous applications – this is reflected in how popular is has become with Michelin starred restaurants. For recipe ideas go to http://caviaroli.eu/recipes/
Contact us on 01543 261928 for more information.