Encapsulated Olive Oil & Rosemary - Placewares

Encapsulated Olive Oil & Rosemary



CAVIAROLI olive oil and rosemary are made of pressed olive oil with rosemary. As a result we obtain an aromatic oil scents reminiscent of spring. CAVIAROLI rosemary oil is ideal to combine with meats, especially hunting meat.

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.

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