Olive caviar

Course Side dish
Cuisine Frans
Servings 100 gram


  • 200 g green olives for 100 gram juice
  • 2 dl Olijfolie
  • 1 g Agar agar


  • Place a bowl of olive oil in the freezer. Blanche the olive three times. Rinse well with cold water after each time. After blanching, puree in a juice extractor until it is juice.
  • Pour this juice in a pan, add agar agar and bring to a boil while stirring with a whisk. Then, mix with a blender and allow to cool down a bit. But, make sure it stays above 40ºC, otherwise the fluid will solidify.
  • Suck the olive juice with a syringe and then drop into the ice-cold olive oil. There they form drops. Store in the refrigerator until use.
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