What You Need to Know
This technique involves slowly adding water to olive oil while continuously blending, creating a stable gel through the formation of a complex network of fat and water droplets. The process relies on the manipulation of the fat molecules in the olive oil and the water molecules in the aqueous phase.
Apulian olive oil gel is unique in that it involves a specific ratio of olive oil to water and a precise blending technique to achieve the desired texture and flavor, making it ideal for creating sauces and dressings for Italian dishes like seafood and salads.
Steps
- 1.
Burrata accompaniment (Apulia, Italy): Provides contrasting texture to creamy cheese
- 2.
Levantine mezze dip (Lebanon): Base for za'atar and herb infusions
- 3.
Modernist bread spread (Molecular gastronomy): Stable emulsion for flavored applications
The Science
Primary Reaction
emulsification