Olive Oil Foam


200 g extra virgin olive oil
16 g glycerin flakes


Heat the olive oil and glycerin flakes at low temperature until they reach a temperature of 60 °C (140 °F)

Stir until the glycerin flakes dissolve.

Season with salt. Keep in mind that volume will expand 3 or 4 times after foaming so add some extra salt.

Pour mixture into A whipped cream dispenser with desired nozzle, screw 1 cream charger (2 if using 1L) and shake vigorously after each one.

Serve warm. If it gets cold or you want to use it at a later time, place the dispenser in a double boiler until it reaches a temperature of 32 °C (90 °F).

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