Olive Spheres

Ingredients

for 10 people

 

500 g olive oil (0.4% acidity)
1 lemon zest
1 orange zest
1 sprig of rosemary
1 sprig of thyme
1 clove of garlic

500 g Gordal olives, without pits
1.2g  GlucoSalt
0.6g  Xanthan

5g  Algin
1 l water (use still mineral water with a calcium content of less than 50 mg/l!)

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Preparation

For the Algin bath, stir the Algin into 500 g of water with a hand blender and dissolve. Once the mixture is even, add the remaining water and stir. At least leave to rest for 8 hours.

To flavor, heat the oil to 70°C, add the remaining ingredients and leave to infuse for 1 hour.

Crush the olives in a blender. Strain through a strainer bag, catching the olive juice. Measure out 250 g of olive juice for the olive spheres. Stir in the GlucoSalt with the whisk. Using an immersion blender, stir in the Xanthan for about a minute until the mixture is smooth and slightly thick. Using the 2.5ml scoop, carefully scoop some of the olive mixture into the algin bath, allowing spheres to form. Leave for 1 minute. Remove the spheres with a slotted spoon, rinse with still water, drain and place in the flavored oil.