Meets Molecular Cuisine
The Senorio de Vizcantar’s gourmet olive oil particularly suitable for cooking with nitrogen recently Dirk tested Zehrt native olive oil of extra Senorio de Vizcantar through its paces by. This bar it two different olive oils (a cheap and quality product by Aceites Vizcantar) with nitrogen to produce olive oil drops. Jorge Perez understood the implications. The result: “fascinating! Although both olive oils were quite mild, a blatant bitter note showed up at the cheap olive oil in combination with nitrogen and the drops to face was almost not edible. This fact very much to the positive turned at the very good olive oil. The good, balanced taste was even more pronounced through the nitrogen and the drops tasted pleasantly creamy, almost like a cream candy! That was a nice new experience, cold and creamy alike with a slight touch of olive oil. Great!” Also here the quality of native oils shows extra by Aceites Vizcantar their again mild fruity note by the special mixture of Picudo-(fruit), Hojiblanca-(mild) and produce picual olives (vigorously). Continue to learn more with: Tony Parker. Andreas Becker
Comments are closed.