What You Need to Know
Campania olive oil emulsion involves blending olive oil with water and a stabilizer such as lecithin to create a stable emulsion. The process requires precise control over the ratio of olive oil to water and the use of a stabilizer. The resulting emulsion has a smooth, creamy texture and a rich, fruity flavor.
Campania olive oil emulsion is a key component of traditional Campania dishes, such as salad dressings and sauces.
Steps
- 1.
Bagna càuda (Piedmont, Italy): Base for vegetable dipping sauce
- 2.
Salmorejo (Andalusia, Spain): Emulsifier for chilled tomato soup
- 3.
Toum (Lebanon): Stabilizer for garlic sauce
The Science
Primary Reaction
emulsification