Liquid Olives

TAOP Staff / May 28, 2014

Here’s a fascinating video of how liquid olives are made at chef Albert Adrià’s Barcelona restaurant Tickets. The clip shows olive juice being submerged in a liquid bath of calcium chloride, alginate, and xanthan gum to form its’ sphered olive-like shape.

The clip is taken from Constructing Albert, a documentary based on chef Albert Adrià, the younger brother of acclaimed chef Ferran Adrià.


Are you interested in contributing? Email us at

comments powered by Disqus