CAVIAROLI — Made in Catalonia, Spain, since 2011
A family company: the son and grandson of inventor Ramón Ramón spent more than two years building the machine that encapsulates liquid oil
The first oil 'caviar' of real quality made without chemical or heat treatment — just a thin, plant-based alginate skin
Ferran Adrià of El Bulli was the first customer; chefs Albert Adrià, Quique Dacosta and Paco Pérez followed
Drops created with Albert Adrià; Oil Paints developed with the chefs of Disfrutar
Caviaroli · SpainOlive Drops
Caviaroli Green Olive Drops by Albert Adrià, 12 ct
Albert Adrià's liquid green olive — an El Bulli icon for your table.
$59.00
From the catalog trusted byBrennan’sGeorgia JamesThe Post OakBourbon Steak
Shipping Note: Ships Monday–Wednesday, packed in dry ice. Local delivery is available for nearby orders. All other pantry items ship via ground.
Shelf-stable, ships Ground · Imported direct from Spain & PortugalThe same product our restaurant partners useStore in a cool, dry place. Follow the label; refrigerate after opening if directed.
Provenance
- Origin
- Spain
- Producer
- Caviaroli
- Cut
- Spherified olives (about 20 mm)
- Weight
- 12 drops per jar
Albert Adrià's liquid olive: a green-olive sphere that bursts in the mouth, the icon of modern Spanish cooking.
Caviaroli Drops by Albert Adrià - Spicy Olive 12 Count delivers a ready-to-use modernist garnish from Caviaroli. Designed to add precise flavor, color, texture, and visual polish to home entertaining and professional-style plating.
Use as a finishing touch on appetizers, salads, seafood, meat, desserts, or cocktails as appropriate to the flavor. Follow the package storage directions and refrigerate after opening when required.
Thawing & cooking
Storage: unopened, keep between 43–79°F (6–26°C) in a cool, dry place away from light. Once opened, refrigerate (not below 36°F / 2°C) and eat within 7 days. Do not freeze. • Serving: lift out gently with a slotted spoon; they are liquid inside and burst when bitten — eat each drop in one bite. • Serve at room temperature on a spoon, as a tapa, or on top of a canapé. • Classic: with a vermouth or a dry martini, alongside anchovies, jamón and Manchego. • The El Bulli 'liquid olive' reinterpreted with Albert Adrià — tastes of pure green olive.
One drop = one serving; allow 2–3 per guest as an amuse-bouche. • Pair with vermouth, fino sherry or cava.
Shipping & cold chain
Shipping Note: Ships Monday–Wednesday, packed in dry ice. Local delivery is available for nearby orders. All other pantry items ship via ground.
Free next-day delivery in Houston, Dallas–Fort Worth, Austin, San Antonio and Phoenix on orders of $200 or more.
Free shipping on orders over $200.
Ships FedEx Ground, no ice needed. Free shipping on orders of $200 or more.
About Caviaroli
CAVIAROLI — Made in Catalonia, Spain, since 2011
A family company: the son and grandson of inventor Ramón Ramón spent more than two years building the machine that encapsulates liquid oil
The first oil 'caviar' of real quality made without chemical or heat treatment — just a thin, plant-based alginate skin
Ferran Adrià of El Bulli was the first customer; chefs Albert Adrià, Quique Dacosta and Paco Pérez followed
Drops created with Albert Adrià; Oil Paints developed with the chefs of Disfrutar
Where it comes from