Home > Emulsions, Molecular gastronomy > Virgin olive oil foam

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!

iSi Gourmet Whip - Click link to order now

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.

Glice - click for more info

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.

For the virgin olive oil foam

Once I gathered all the necessary equipment, it was time to combine the virgin olive oil with Glice in a saucepan.

Heating the virgin olive oil with glice to 65°C

Next, I heated the oil and Glice mixture to 65 °C so that the Glice dissolves.

Glice dissolved in liquid oil

I mixed well and then transferred the new mixture to the gourmet whip siphon.

Transferring liquid oil to siphon

The next steps where to close the siphon and load with N2O

Loading the gourmet whip with N20 - Click on link to learn more

Once the gourmet whip is loaded with N2O it is time to dispense the virgin olive oil foam for presentation.

Click on link to see a video on the gourmet whip

Your final virgin olive oil foam should look like a creamy whipped cream. This was truly amazing!

Virgin olive oil foam

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.

Some virgin olive oil foam to plate

Sprinkling some chevril onto the olive oil foam

Final presentation

Virgin olive oil foam with 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.

Your friend,

Chef Tali Clavijo

  1. January 7, 2010 at 12:19 am

    Very nice…

  2. Jeff
    July 3, 2010 at 10:32 am


  3. Michael Bryanton
    September 21, 2010 at 2:52 am

    Any idea if dry soy lecithin could be substituted?
    Is soy lecithin oil soluble?

    I want to try a similar foam but with bacon fat so it would need to be dispensed warm.

    • January 8, 2011 at 4:06 am

      Dry soy lecithin is substitutable! You could try sunflower lecithin which comes in a syrup texture. Also, regular lecithin would work best. In my experience if you want “air” your best bet is the egg derived lecithin. I always recommend Texturas line of molecular powders over everything else.

      • Jon
        February 26, 2011 at 8:49 pm

        Could simply egg whites sub as the emulsifier?

  4. July 19, 2011 at 9:32 pm

    I just got the iSi whip as well and LOVE it!. I tried nitrogenating some watermelon puree (with a bit of gelatin added) and it came out very bizarre… the first spritz of watermelon foam, was thick with the perfect texture, but the remainder was mostly gelled. Any idea if there would be a better substitute for the gelatin?
    Also I’d love your opinion on my whip recipes! http://breakingtheculinarymold.wordpress.com

  5. September 17, 2012 at 10:03 am

    love it ,could you usetexture pro or xanthan gum as stableiser

  1. October 8, 2011 at 1:13 pm

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