Fresh olives and red chili's (Guindilla) are pressed together. The result is an intensely red oil with a mild pepper taste on the tongue that is not too aggressive. A beautiful finish to a dish...edible pearls/caviar of spanish olive oil with red color and just the right amount of pepper.
Caviaroli is fine Spanish olive oil that is encapsulated to mimic the delicate refinement of caviar. The concept transpired back in 2008 when Ferrán Adrià created this innovative product and produced it in small quantities, inspiring others to take part in this surprising enterprise. Pere Castells, technical director of Fundació Alicia, introduced olive oil caviar to the Caviaroli team and helped begin research on production. For two years, the team worked enjoyably at mastering the technology which initially was a challenge. Finally, the first olive oil caviar was created outside of El Bulli’s kitchen, and soon it was presented to Ferràn Adrià, who promptly ordered 10kg in less than a week. Adrià considered this new caviar good enough to be served at El Bulli, the restaurant where he worked as head chef.