Olive spheres

April 5, 2014 (Last Updated: January 11, 2019)

Olive spheres

Ingredients

  • 5g alginate
  • 500ml (2 cups) still water, preferably bottled
  • 500g olives
  • 2,5g gluco

Instructions

1

Create an alginate bath (the liquid used to create a membrane around the olive spheres) by blending the alginate into the water, making sure all the alginate is incorporated. Pass through a sieve and leave overnight to get rid of the bubbles.

2

Keep the brine aside and juice the olives. Measure out 100ml of the liquid, add the gluco and blend until smooth. Freeze in half-round moulds.

3

Once frozen, add to the alginate bath, making sure they do not touch anything or they will not be smooth, 2 minutes.

4

Spoon out with a perforated spoon and put into hot water to defrost quicker, then into the brine to keep the natural olive flavour.

 

 

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