Description
Blending olives with oil and garlic to create a smooth and creamy emulsion.
Technical
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.
Culinary Significance
Apulian olive emulsion is unique in that it uses olives as the primary ingredient, resulting in a distinct savory flavor and aroma.
Science
Primary Reaction
Oleuropein aglycone formation
Parameters
Temperature
20°C optimal
10°C to 30°C range
Room temperature is ideal for emulsion stability
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderFood processorImmersion blender