Kalamata Olives Foam

100 ml olive oil
250 g sour cream
125 g kalamata olives
50 ml water

Puree the deseeded olives with the water, oil, and sour cream in a blender until smooth. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L Whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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