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 · SpainCulinary Pearls – Oil
Caviaroli Arbequina Extra Virgin Olive Oil Pearls - 50 g
Caviaroli's original — buttery Arbequina olive oil that bursts on the tongue.
$25.00
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
- Encapsulated pearls (4–5 mm)
- Weight
- 50 g jar
Caviaroli Arbequina Extra Virgin Olive Oil Pearls - 50 g 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 in a cool, dry place away from light and heat. Once opened, refrigerate and use within 1 month. Never freeze — it damages the membrane. If the oil turns cloudy or firm in the fridge, leave the jar at room temperature 15–20 minutes and it returns to normal. • How to use: spoon out with a slotted or plastic spoon, drain the coating oil, and add at the very last moment. A serving is 1–2 g (about 10–20 pearls). Pearls work best at room temperature — don't cook them or place them on surfaces hotter than 150°F (65°C); on hot dishes, add them just before serving. • Best with: tomato and burrata salads, gazpacho, white fish, oysters, grilled vegetables and steak tartare. • Swap for your finishing olive oil: spoon over carpaccio or crudo for bursts of fruity Arbequina. • Sweet idea: over vanilla ice cream or chocolate mousse with flaky salt.
Three ways chefs use them: to separate and intensify flavor (a burst in one bite), to dose precisely, and to decorate with color and height. • Best with: tomato and burrata salads, gazpacho, white fish, oysters, grilled vegetables and steak tartare.
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