Liquid olives

Name: Liquid olives
Ingredients: 1 l Water; 5 g Algin; 1 g Xanthan; Green olives; 1.3 g calcic (for 220 grams mass)

Process the olive juice from Caviaroli into spherical olives, also known as 'liquid olives'. Perfect to serve as an olive on an amuse-bouche spoon.

Ingredients

1lWater

5gAlgin

1gXanthan

Green olives

1.3gcalcic (for 220 grams mass)

Press green olives through a juicer and collect the liquid.
Mix 1 liter of water with 5 grams of algin and let it rest until the air bubbles have disappeared.
Mix 1.3 grams of calcic into 220 grams of the olive juice.
Use a hand blender to mix in 1 gram of xanthan, so the mixture thickens slightly.
Scoop olive liquid with a dosing spoon into the algin bath and let it form into spheres.
Remove them from the bath and place them in clean water.
Make sure they do not touch each other if you prepare them in advance, as they will stick together. Or place them in oil, then there is no problem.