At the end of the 2010s, engineers from Esparreguera (Barcelona) Ramon Ramon (father and son) took advantage of their extensive experience in the field of mechanics, electronics, chemistry and biotechnology to create a unique product worldwide: olive oil caviar.
In 2011, after years of research, they managed to encapsulate a drop of extra virgin olive oil inside a thin film of algae-based gelatin, without it undergoing any type of modification, and they founded their company: Caviaroli.
The renowned chef of the iconic El Bulli restaurant, Ferran Adrià, was quick to incorporate the innovative product into his menu and, from there, the original product reached the kitchens of the best chefs in Spain and the rest of the world.
Since then, Caviaroli has been a benchmark in haute cuisine worldwide and is currently present in the kitchens of the best restaurants in more than 20 countries in Europe, Asia, America and Oceania.
In order to produce high-quality and totally innovative products, the Caviaroli team designs and manufactures all its machinery. This fact has meant, over the years, the creation of four patents and a utility model that has spread throughout the world. In addition, its entire production process is geared towards meeting international food safety requirements.
Liquid Green Olive Sauce, an innovative product
Caviaroli Liquid Green Olive Sauces, created in collaboration with Albert Adrià, are one of the company's latest creations.
Liquid Olive Sauces, made from the juice of pickled green olives, pickled green olives with chipotle flavor (spicy and smoky) and pickled green olives with piparra (acid), with which they received the Innoval Award in the Oils Category, Vinegars and Seasonings from The Alimentaria Hub, at Alimentaria 2022.
This new product line, described by experts as surprising, was originally designed for restaurants and catering, but Caviaroli will also shortly launch a version of this original product for Retail with its own brand.
Presented in a 500 ml glass bottle, like any extra virgin olive oil, this dressing contains all the character and flavor of the olive. A product with a powerful flavor and very versatile, which is used to dress, marinate and decorate all kinds of dishes.
Gourmet Selection protagonist
Precisely this latest proposal from Caviaroli (its Liquid Green Olive Sauce) is one of the stars of the new Gourmet Selection from Gourmet La Vanguardia.
You can also find in this pack the delicious Caviaroli Drops in three of its flavors: the classic flavor (Gordal olive), the black olive (Kalamata and Empeltre de Aragón olives) and the spicy ones (Gordal olive with chipotle chili).
The Caviaroli Drops take the spherification process to a very high level of product and drilling quality: the spheres are larger with a very fine membrane and a smooth texture, guaranteeing a longer life and cutting edge high restoration quality.
These products have been created in collaboration with chef Albert Adrià. His famous spherical olive recipe has been a point of reference for modern gastronomic culture. The texture of the spherical olives from the Drops line is creamy and very similar to the original recipe of the Catalan chef.
In addition, with this pack you can taste the most select mussels (LA CALA ALBERT ADRIÀ), delicious anchovies (ANXOVES DE L'ESCALA), the most exquisite cheese (MENUT de La Vinyeta) and the most crunchy and delicious nuts (PAÑO NATURAE). . All this accompanied by a refreshing GRADISCA craft beer
This Selection has been specially designed to receive the summer, share with friends or enjoy it at home. You can find it only at gourmetlavanguardia.com or by calling 935 500 105.
