Olive Oil Foam

Few preparations represent the union between tradition and technique as well as a good foam. And when that foam features an ingredient as iconic as olive oil, we are talking about a recipe that celebrates Mediterranean flavor in its most ethereal form.

Today we present our Olive Oil Foam, a preparation that is simple in execution but impeccable in result, designed to elevate the dish with a touch of light unctuousness, pure aroma, and an airy texture.

For this recipe, the use of a siphon is essential. Its ability to introduce air in a controlled manner allows us to transform a fatty ingredient into a stable and elegant cloud. But the real technical key lies in the ingredients: we have used our Proespuma Frío, a texturizer that allows you to create firm, stable, and airy foams without the need for heat, in a matter of minutes. Its ease of use makes it a must-have in both sweet and savory cooking.

In addition, we incorporate Natur Emul, a natural emulsifier that helps stabilize and bind the fat phase of olive oil, achieving a finer, more homogeneous, and silky texture. The result is a foam with an intense but delicate flavor, perfect for accompanying fish, roasted vegetables, cold creams, or even desserts with chocolate or citrus.

It is important to remember that this recipe is not freezable, as it would lose its characteristic structure and lightness.