It is an oil drop captured within a jelly membrane. This jelly is made from alginate, a gelling agent of vegetable origin. It is extracted from common red algae and is brought in contact with water and calcium chloride.
Extra virgin olive oil pearls of the Arbequina variety from our own harvest.
Spheres of approximately 4-5 millimetres in diameter, with liquid olive oil inside that explode in your mouth when you bite them.
The perfect ingredient that gives some extra flavour to your dishes. Take your dishes to the next level with this ingredient born in the kitchens of the best chefs.
It can be used in any dish in which we would use olive oil as a dressing or decoration. It pairs perfectly with soups, salads, fish, seafood, meat and desserts.