Put a modern twist to traditional food with Arbonaida's olive oil powder. It tastes just like olive oil, and when it hits your tongue dissolves instantly. Perfect as a garnish for the traditional gazpacho or to add flavor to creams, meats, sauces, mushroom, and vegetables. One of our favorite molecular gastronomy products!
Aceite de oliva deshidratado. Te sorprenderá la explosión de sabores y aromas y cómo a partir del polvo surge el aceite al entrar en contacto con tu boca. Perfecto para rematar un salmorejo o crema o para aderezar carnes, salsas y verduras. con aromas a tomillo, romero, ajo y laurel.
One of the most exciting products we've ever discovered, Caviaroli is both a staff and customer favourite. A famed invention of Ferran Adria and El Buli's culinary team, the recipe is a secret but now you can finally enjoy this original and new way to present and use olive oil...
We found this olive oil dining in Helen Daroze's restaurant and fell in love with it's intense green color and rich flavor. The first taste delivers slightly fruity and herby notes and then finishes with a bitter after taste. 250ml
Black truffle, Tuber Melanosporum, also known as the truffle of Perigord, is very appreciated for its aroma. The truffles are collected during the winter using specially trained dogs. It is a magnificent condiment and goes well with cold plates or dishes cooked in low temperatures such as meats, fried eggs...
This is a unique cold smoked infused extra virgin olive oil. The olive oil is smoked over a selection of different ecological wood, dominated by oak. The oil comes in a beautiful turquoise and black silkscreened bottle. This olive oil is delicious on its own with bread or drizzled over grilled...