What You Need to Know
Blending olive oil with a fat source, such as egg yolks or butter, to create a stable emulsion. This process involves the formation of a olive-fat network.
Olive emulsification is unique in its use of olive oil as a primary ingredient, creating a distinct flavor and texture profile.
Key Parameters
Equipment
immersion blenderwhiskmortar and pestle
Steps
- 1.
Bagna càuda (Piedmont, Italy): Creates the stable warm emulsion of olive oil and anchovy
- 2.
Allioli (Catalonia, Spain): Forms the emulsion between olive oil and garlic
- 3.
Tapenade (Provence, France): Maintains emulsion of olive oil with olive paste
The Science
Primary Reaction
emulsification