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 Basil Virgin Olive Oil Pearls - 50 g
Add the touch of haute cuisine your dishes deserve with CAVIAROLI.
$32.00
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
Virgin olive oil pearls with basil.
Spheres approximately 4-5 millimeters in diameter, filled with liquid olive oil and basil that burst in your mouth when you bite into them. Greenish in color with a characteristic herbal basil flavor reminiscent of Genoese pesto and fresh Italian basil.
An ideal ingredient to add an aromatic touch to your dishes. Take your cooking to the next level with this ingredient, born in the kitchens of top chefs and now ready to use in your recipes.
It can be used in any dish where you would use olive oil as a dressing and/or garnish: soups, creams, salads, fish, seafood, meats, and desserts.
Suggested uses:
- Tomato or cheese salads.
-
With all kinds of fish and seafood.
-
Risottos.
- Pizzas and pastas.
- With citrus fruits, even ice creams and sorbets.
Storage conditions:
- Store in a cool, dry place away from heat, light, and strong odors.
- Keep the pearls covered in their own coating oil
- Once opened, it is recommended to keep it refrigerated, avoiding freezing (+2ºC - +26ºC) and consume within one month.
Allergens:
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: caprese and tomato salads, burrata, pasta, pizza, risotto and grilled fish. • Spoon onto bruschetta or a chilled tomato soup for a pesto-like burst. • Use on white pizza after baking.
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: caprese and tomato salads, burrata, pasta, pizza, risotto and grilled fish.
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