How to Calabrian Olive Oil Gel

What You Need to Know

The gel is created by blending olive oil with a gelling agent, such as agar or carrageenan, and then heating the mixture to create a stable gel. The resulting gel is firm and creamy, with a rich olive oil flavor. The emulsification of olive oil and water is key to achieving the desired texture.

This technique is unique to the Calabria region of Italy and is often used as a condiment for salads, sandwiches, and other dishes.

Steps

1. 1.

   Pane Cunzatu (Sicily): Base for traditional open-faced sandwich

2. 2.

   Bagna Càuda (Piedmont): Modern textural component

3. 3.

   Burrata Complement (Puglia): Contrasting texture element

The Science

Primary Reaction

gelation

Common Mistakes