CAVIAROLI
Since 2009, father and son Ramón, with experience in biotechnology and an interest in molecular gastronomy, have been working on their innovation: oil encapsulation. In 2011, their invention was born and with it the company Caviaroli: the encapsulation of first-class extra virgin olive oil without compromising the quality of the original product. With Caviaroli, olive oil can be used as encapsulated pearls. The golden color of the fine beads and the unadulterated aroma set culinary accents. The melt-in-the-mouth pearls allow for economical, targeted dosing, for example as a topping for soups, finger food, sauces and salads.
RECOMMENDED BY TOP CHEFS
Ferran Adrià was the first to be impressed by the quality of the innovative ingredient and used it in his cuisine. Fascinated by the uniqueness and quality of the olive oil capsules, other top chefs quickly became aware of the delicacy. Caviaroli not only impresses with its taste, but also looks great.
INNOVATIVE ENCAPSULATION TECHNOLOGIES
Caviaroli products are obtained using an encapsulation technology that makes it possible to obtain fine spheres with a consistency similar to caviar. Caviar from olive oil is made from first-class, cold-pressed extra virgin olive oil. The explosion of flavors and aromas offers a wide range of culinary possibilities. The pearls melt in the mouth.
