Olive Pearls Recipe

The black olive pearls, with their smooth, glossy exteriors and rich, concentrated essence of olives, offer an exquisite burst of flavor. Their texture, a perfect balance between firm and yielding, allows for a delightful contrast in any dish, particularly when used as a sophisticated garnish on top of sushi, where they add a unique depth and Mediterranean flair. Beyond sushi, these pearls can elevate simple appetizers, salads, and seafood creations, introducing an innovative twist to classic presentations. Their versatile nature makes them an ideal complement to a wide array of gourmet dishes.

Yield: Makes about 1/2 cup of olive pearls.

Ingredients

3/4 cup olive brine (liquid from a can of olives)
2 tablespoons high-quality extra virgin olive oil
1/3 teaspoon sodium alginate
1 liter water
3/4 teaspoon calcium chloride

Equipment

Immersion blender
Measuring spoons and cups
Fine sieve
Dropper or small syringe
Mixing bowls

Instructions

Begin by reducing 3/4 cup of olive brine over low heat until it measures 1/2 cup, to intensify the olive flavor.

Mix the concentrated olive brine and high-quality extra virgin olive oil in a bowl. Use an immersion blender to blend the sodium alginate into the olive mixture until fully dissolved. Let the mixture rest for about an hour to remove any air bubbles.

In a separate large bowl, dissolve the calcium chloride in 1 liter of water, stirring until fully dissolved.

Fill a dropper or small syringe with the olive mixture. Carefully drop the mixture into the calcium bath, one drop at a time, to form pearls.

Allow the pearls to sit in the calcium bath for about 3 minutes to fully set.

Use a fine sieve to gently remove the pearls from the calcium bath. Rinse them under cold water to remove any excess calcium chloride.

Marinate the pearls in a mixture of olive brine and olive oil for a few hours before transferring them to a small jar filled with just olive oil for storage. This process will enhance their flavor.