Virgin olive oil foam
By Chef Tali Clavijo
Today I decided to test out my new iSi gourmet whipper. This device was made under the direction of Chef Ferran Adria and is a staple at the best restaurant in the world, el Bulli. So, I decided to see what a little bit of N2O will do to something simple like olive oil. Boy, was I surprised with these results!
This recipe also called for a special emulsifier, one called glice. Glice is obtained from glycerin and fatty acids. It is composed of monoglyceride flakes. It is a product with high stability as an emulsifier. Similar to oil, it must be broken down with a fatty element and then added to the watery element.
Moreover, monoglycerides and diglycerides are often used as emulsifying agents because of their contrasting components. They can interact with other lipids because of their hydrocarbon “tail” and yet remain soluble in water by virtue of the exposed hydroxyl (-OH) groups on the glycerol residue.
The product I used for this experiment is called ‘Glice’ and is sold under the texturas line of molecular gastronomy products.
I set of to test whether the monoglycerides present in the glice will in fact act as an emulsifying agent when mixed with a fatty substance (the olive oil) and hold when exposed to N2O in the whipper.
For this experiment/recipe I used some virgin olive oil (200g) and some Glice flakes (16g). I also needed a gourmet whip and two loads of N2O.
Once I gathered all the necessary equipment, it was time to combine the virgin olive oil with Glice in a saucepan.
Next, I heated the oil and Glice mixture to 65 °C so that the Glice dissolves.
I mixed well and then transferred the new mixture to the gourmet whip siphon.
The next steps where to close the siphon and load with N2O
Once the gourmet whip is loaded with N2O it is time to dispense the virgin olive oil foam for presentation.
Your final virgin olive oil foam should look like a creamy whipped cream. This was truly amazing!
Some pairing suggestions:
I love to have the virgin olive oil foam with my poached eggs for breakfast. I like to sprinkle some chevril on the virgin olive oil foam and some pink clay salt on my poached eggs.
The results where quite surprising. It looks like the Glice (the monoglyceride flakes) did in fact preform as a high stability emulsifier when combined with the olive oil and the N2O. The Glice totally transformed the liquid oil into a foam that withstood its texture and shape throughout. The final taste is amazing! Simply breathtaking and worth the small time it takes to prep this virgin olive oil foam.
My next test will be to experiment with other oils and other ‘fatty elements.’ Until then enjoy, and check out my flickr photos on the bottom corner of my blog to see more photos.
Chef Tali Clavijo