An explosion of Mediterranean flavors: Imagine a drop of olive oil in a thin membrane made of natural gelatin that is odorless, colorless, tasteless, and retains the essence of a pure virgin olive oil until it is released in your mouth. CAVIAROLI is a surprising and unique product being used in the kitchens of some of the best chefs in the world. Now CAVIAROLI, in a variety of flavors, is available for the first time in the U.S. Use CAVIAROLI right out of the jar - you don't have to be a great cook or have Michelin stars. The only requirement is creativity, the possibilities are endless.
How and where to use CAVIAROLI: CAVIAROLI can be used anywhere you would use olive oil, with exceptions. Do not cook with it. The exposure to hot surfaces will break the membrane. The membrane resists temperatures up to 140º so CAVIAROLI can be used to finish hot dishes. Some other recommended uses are in salads, hors d'oeuvres, as a plate garnish, in hot & cold soups, and cocktails for a floating orb effect.
It also combines very well with all kinds of seafood and helps keep the flavors of the dish intact, providing the oil's flavor in every bite. CAVIAROLI is also highly recommended for use on all kinds of smoked meats, cheeses, and carpaccio. Include some on your favorite desserts, as CAVIAROLI combines well with chocolate, fruits and ice cream, giving your palate a new sensation.
Size: 1.75 oz / 50 g
Ingredients: Encapsulated extra virgin olive oil with white truffle aroma, water, alginate, citric acid, PRES (potassium sorbate)
Care: Store between 6 º C and 26 º C. In a cool , dry place. Away from sources of heat, light and strong odors. Once opened, keep it covered in their own oil hedging and store refrigerated. Avoid freezing. Before using flip the jar a few times so that they release their aroma. Once opened it is recommended to consume within 4 weeks.