In this section you will find some basic information about how to use, present and store Caviaroli.
The most direct application of CAVIAROLI is as a natural substitute for conventional oil. Apart from its spherical presentation, one factor that sets CAVIAROLI apart is its texture, so that it should be combined with “soft” textures to make the most of the oil and maximize its enjoyment.
Following this principle, the most general applications for olive oil caviar, whatever the type, are as follows:
- Cold / hot cream soups
- Ajoblanco / cream of vegetable
- Cold / hot soups
- Gazpacho / asparagus soup
- Soured sauces
CAVIAROLI can also be used with canapés and montaditos made with thin bread.
- To “soften” the outer film and achieve a more subtle effect in the mouth, it’s better to lightly salt the CAVIAROLI in a colander and leave for 30 minutes at room temperature. This will make the outer film thinner and softer.
- Serve at room, not fridge temperature.
- You can also reinforce the flavour of the caviar by previously seasoning it with a few drops of the same oil the caviar is made with.
- The caviar can be seasoned with aromatic spices and oils (thyme, rosemary, lemon and orange rind, etc.)
- In a caviar tin, simulating sturgeon roe caviar.
- In a glass bowl + teaspoon.
- In a traditional oil dispenser, with a mouth wide enough to let the caviar come out.
- To conserve CAVIAROLI properly, store in a dry, cool place (between 15-25°C), protected from light and free from odours.
- Make sure the CAVIAROLI container is closed tight to stop the oil covering the capsules from oxidising too quickly.
- Use clean kitchen utensils to avoid contaminating the contents of the CAVIAROLI container.
- If the CAVIAROLI has thickened because it’s too cold, just leave in a suitable place until it gets back to its normal state.
- Vacuum packed product.