RECONSTRUCTED OLIVES

Difficulty

3/5

Prep time

1 hour 

Total time

1 hour 20 min

INGREDIENTS
DIRECTIONS

Used technique:

SPHERIFICATION

18 oz

(500 g)

pitted green olives

2 cups

(470 ml)

water

1 cup

(235 ml)

olive oil

2 cloves

garlic

4

bell peppers

1

bay leaf

2

rosemary sprigs

2

thyme sprigs

1/5 sachet

(1 g)

CALCIUM LACTATE

1 sachet

(2 g)

SODIUM ALGINATE

Olive Spheres

1. Place the olives in a blender for 3 minutes to form a very thin puree.

 

2. Place the puree in a cheesecloth and squeeze it until roughly 1 cup (235 ml) of olive juice is obtained.

 

3. Using a spoon, dissolve the CALCIUM LACTATE in the olive juice and pour the mixture into half-spherical molds. Place in the freezer for 1 hour or until the spheres are completely frozen.

 

4. Using a hand blender, dissolve the SODIUM ALGINATE into the water and let sit for 5 minutes.

 

5. Remove the frozen olive juice spheres from the mold and place them in the sodium alginate bath. Let sit for 5 minutes while stirring delicately with a spoon.

 

6. Using a slotted spoon, scoop out the spheres, rinse them in a bowl of water and remove excess moisture by blotting the bottom of the slotted spoon against a paper towel. 

Marinade

7. Chop the bell peppers into small pieces.

8. Heat the olive oil in a frying pan and roast the garlic.

9. Add all the other ingredients and cook for 2 minutes, then remove from the stove and let cool to room temperature. 

Serving Suggestion

10. Distribute a thin layer of marinade across a plate and serve the spheres on it.

Products you will need for this recipe

Calcium Lactate 2oz - 56g

Spherification Mold

Sodium Alginate 2oz - 56g

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