A delicate shell on the outside – pure intensity inside. These beautiful, glistening yellow, green or orange pearls will send any gourmet into raptures. The little beads are not just an interesting eye-catcher: while they do serve as a decorative garnish and give any dish that little bit extra, they are also a very special taste experience in their own right. Pure, unadulterated nature presented in a remarkable form – melting pearls of the highest-quality olive oil that astonish the palate with an aromatic taste explosion. The name of these delicacies says it all: Caviaroli.
Who would have thought? Even the finest olive oil is usually only found bottled in liquid form. So where does this piece of extraordinarily refined taste, with its entirely different form, come from? It was a Spanish family business, which for generations has been known for its innovative and pioneering spirit, that reached the milestone: Caviaroli has a technology that transforms high-quality olive oil into transparent pearls without using any heat or chemical additives. They decorate appetisers, make a perfect complement to any main course, and provide a highly individual enrichment to desserts. Inside, they hold the rich aroma of the oil, guarding it jealously until a bite of the delicate shell brings it out with incredible intensity. Then the fine pearls, which look almost like caviar, become pure natural flavour – the flavour of sun-kissed olives, crunchy hazelnuts or fine sesame seeds. But there are still more nuances to their taste: aromas like basil, chilli or thyme, which are added as refinements to the pearls. Caviaroli is a delight for the eyes and a delicacy for the palate. The pearls were successfully manufactured using a technology from the field of molecular gastronomy: the process of spherification turns liquids into capsules with a liquid core. Caviaroli makes this fine technological art its own and opens up new possibilities for connoisseurs and amateur chefs to perfect the taste experience and decorative presentation at home. Hosts who want to regale their guests with a challenging menu can use these glistening pearls to create a feast for the eyes that would do credit to any gourmet restaurant. Not only that, but their purity and intensity makes tasting them an inspiring and pleasurable experience too – the multifaceted richness of just a few beads will provide that extra wow factor and secure every guest’s admiration of the host’s culinary art. Should you want to know what goes best with Caviaroli, the answer is simple: the pearls are incredibly versatile and go well wherever a fine aroma of olive oil will help the harmony of a dish. The beads are perfect as a tasteful decoration for hot or cold hors d’oeuvres, and their heat resistance up to 60 degrees means they also go well with soups and sauces. Of course, they also make for a highlight in terms of both aesthetics and flavour with meat, fish and seafood, and add a particular flair to spicy desserts. Originally, Caviaroli was used by Ferran Adrià (Restaurant El Bulli), but now it is used by other renowned chefs who want to enthral their customers with the highest quality and astonishing performance. Have you got a taste for it too? You can find Caviaroli in stock at Globus Delicatessa.
