Description
Emulsification of olive oil and garlic to create a creamy sauce.
Technical
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.
Culinary Significance
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.
Science
Primary Reaction
Emulsification
Parameters
Temperature
30°C optimal
20°C to 40°C range
Room temperature to warm
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderFood processorImmersion blender