Caviaroli · Catalonia
Olive oil you can plate like caviar
Caviaroli is a family company in Esparreguera, near Barcelona, founded in 2011 by a father and son with engineering roots. They spent more than two and a half years developing a way to encapsulate extra virgin olive oil into pearls without heat or chemical treatment. Each pearl holds its oil until you bite, then bursts with pure flavor. Their Drops, made with chef Albert Adrià, hold the juice of five table olives in one sphere.
The range covers single-variety olive oils, infused oils like white truffle and basil, fruit and wine pearls, and colored oil paints for plating.
How to use them
Spoon pearls on just before serving, onto crudo, oysters, burrata, salads, steak or desserts. Keep them away from hot pans, because heat melts the shell.
Questions
Are Caviaroli pearls real olive oil?
Yes. Each pearl is extra virgin olive oil inside a thin, natural shell that breaks when you bite.
Can I cook with them?
Use them to finish, not to cook. Add them to warm food at the last moment, and keep them away from direct heat.
How long do they last?
Unopened, until the date on the jar. Once opened, keep them refrigerated and use within the time on the label.
