3-step extra virgin olive oil process

Franco Aliberti

INGREDIENTS

Nutella with extra virgin olive oil
120 g of extra virgin olive oil
350 g of cream
200 g of fondant sugar
400 g of hazelnut paste
150 g of milk chocolate
20 g of plain chocolate

Structured oil butter
40 g of cocoa butter
200 g of extra virgin olive oil

Extra virgin olive oil biscuit
240 g of extra virgin olive oil butter
100 g of icing sugar
60 g of ground almonds
120 g of plain flour
350 g of soft plain flour
100 g of eggs
0.6 g of fine salt
5 g chemical yeast
1 vanilla pod

marasca cherries
russet apple juice
extra virgin olive oil

 

METHOD

Nutella with extra virgin olive oil
Boil the cream and pour it into a chopper or a Thermomix, processing on a medium speed. Add the fondant sugar, the two chocolates and the hazelnut paste and increase the speed in order to obtain a nice smooth mixture before drizzling in the oil. Spread on a slice of bread.

Structured oil butter
Melt the cocoa butter and gradually add the oil. Mix thoroughly and pour into the Pacojet, freeze and process to obtain a very light whipped mass. Make the pat of butter. Store in the fridge.

Extra virgin olive oil biscuit
As the melting point of oil is very low, we won't use the same procedure as for a classic shortbread. Instead, we will mix the flours, salt, icing sugar and chemical yeast in a planetary mixer. Mix the eggs, vanilla and oil butter with the leaf beater. As soon as the dough is compact, place in the fridge for a few hours. Roll out to the required thickness, perforating to prevent it from swelling, and leave to rest in the fridge for 30 minutes so that the oil stabilises. Cook at 164 °C with the valve closed, for 13 minutes.

Marasca cherries in syrup
Drain the cherries, cut them in half (or into quarters depending on the size) and place in the middle of a spoon.

Russet apple juice
Fill a small dispenser and store in the fridge. Press the top twice to pour the juice into the spoon.

Extra virgin olive oil
Fill a small dispenser and store at room temperature. Press the top twice to pour the oil into the spoon.

 

 

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Osteria Francescana

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