What You Need to Know
This technique involves blending olives with oil and garlic to create a smooth and creamy emulsion. The key variables are the ratio of olives to oil, the type of oil used, and the blending time. The emulsion is stabilized by the natural emulsifiers present in the olives, such as polyphenols.
Apulian olive emulsion is unique in that it uses olives as the primary ingredient, resulting in a distinct savory flavor and aroma.
Key Parameters
Temperature
20°C
10°C - 30°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderFood processorImmersion blender
Steps
- 1.
Pasta alla Pugliese (Italy): Used as a sauce base for pasta dishes
- 2.
Meze Platter (Greece): Served as a dip with bread and vegetables
- 3.
Tapenade (France): Incorporated into olive-based spreads
The Science
Primary Reaction
Oleuropein aglycone formation