Texturas recipes spreads - Flipbook - Page 19
THICKENER
Spherical Olives
Ingredients for 10 servings
For the scented oil
500g olive oil (0.4° acidity)
Rind of one lemon
Rind of one orange
1 sprig of rosemary
1 sprig of thyme
1 garlic clove
For the olive water
500g gordal olives
For the spherical olives
250g olive water (see above)
2 doses of GLUCO
3 doses of XANTANA
**Reverse spherification solution
Instructions
Scented oil
•
Heat the oil to 70°C. Add the rest of the ingredients
and leave to infuse for 1 hour.
Olive water
•
Process the pitted olives in a food processor.
•
Strain through a cheesecloth and reserve the
resulting water.
Spherical olives
•
Mix the GLUCO with the olive water. Add the
XANTANA and mix with a hand-held electric blender
(about 1 min) until the mixture is smooth and slightly
thickened.
•
Form the spheres in the ALGIN bath using the 2.5ml
measuring spoon.
•
Rinse with water and reserve in the scented oil.
Tips & suggestions
These olives can be presented
to the diner in a glass jar, as if
they were preserved.
Other olive varieties can be used
but always take their colour and
flavour into consideration.
