Caviaroli
- Olive oil as a pearl – precisely dosable: Caviaroli enables the precise dosing of high‑quality olive oil in the form of delicately melting pearls — ideal for creative toppings and elegant presentations.
- Top quality without loss of aroma: The encapsulation preserves the full aroma of cold‑pressed extra virgin olive oil — without compromising taste or ingredients.
- Recommended by Michelin-starred chefs: Ferran Adrià was the first to use Caviaroli in his kitchen — a strong signal of quality for high‑end gastronomy.
- Visual highlight with function: The golden pearls create visual accents and offer an innovative texture at the same time — perfect for finger food, soups, and salads.
Good to know
Caviaroli brings together molecular cuisine and Mediterranean tradition. The pearls of extra virgin olive oil melt on the tongue and release their aroma precisely where it is intended. They are perfect for modern plate architecture, offer new sensory experiences, and enable economical yet effective flavoring — a truly innovative tool for creative kitchens with high standards.
Innovative encapsulation technology
Since 2009, father and son Ramón have worked on their innovation — driven by expertise in biotechnology and a passion for molecular cuisine: the encapsulation of oil. In 2011, their invention and the company Caviaroli were born: the encapsulation of premium extra virgin olive oil without any loss in quality.
Caviaroli makes it possible to use olive oil in the form of encapsulated pearls. The golden color of the fine spheres and their pure, unaltered aroma add culinary accents. The delicately melting pearls allow precise and economical dosing — ideal as a topping for soups, finger food, sauces, and salads.
