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 blenderMeasuring 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.