How to Apulian Crema di Olive

What You Need to Know

Combining olive oil and garlic through a process of slow addition and whisking, creating a stable emulsion through the formation of a complex network of fat and water molecules. The process involves the manipulation of fat molecules to create a smooth, creamy texture.

Apulian crema di olive is unique in that it involves a specific technique of slow addition and whisking to create a stable emulsion, resulting in a smooth, creamy sauce.

Key Parameters

Steps

1. 1.

   Pasta alla crema di olive (Apulia, Italy): Primary sauce coating handmade orecchiette

2. 2.

   Meze platter dip (Greek cuisine): Creamy centerpiece for vegetable crudités

3. 3.

   Modernist emulsion (Molecular gastronomy): Base for experimental flavor infusions

The Science

Primary Reaction

Emulsification

Common Mistakes