Description
- The product is produced by using a 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 gelatin capsule around the oil drop to form the caviar. With this patented method, the olive oil inside the sphere remains 100% pure. The caviar membrane is thin and easily bursts in the mouth releasing the wonderful aromas within
- Rosemary Caviaroli has a light golden color and transparency that adds a buttery, hint of rosemary flavor to any dish. It enhances both the presentation and the eating experience. Best of all, Caviaroli has a long shelf life, making it easy and convenient to use.
- Rosemary Caviaroli is now being served by several Michelin starred restaurants. There are endless applications of Caviaroli, as olive oil pairs well with a wide variety of foods!
- How to Use Caviaroli Olive Oil Caviar: If you want to soften the outer membrane of the sphere, you can lightly salt Caviaroli in a colander and let it rest for 30 minutes at room temperature. This will make the membrane thinner and softer. - Serve at room temperature for a better experience, not cold from the fridge. - To increase the olive oil flavor without the need of using lots of Caviaroli pearls, you can season it with extra virgin olive oil made from Arbequina olives, same kind used in Caviaroli Rosemary.
- How to Conserve - Store in a dry, cool place, protected from light and odors. - Make sure the Container is closed tight to prevent the olive oil in the jar from oxidizing.
- ›See more product details
Caviaroli Rosemary Olive Oil Caviar is a new rosemary flavored Caviaroli that has a touch of rosemary flavor, a bright yellow color and transparency
