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Olive Oil Foam

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The olive oil foam is a great innovative way to incorporate olive oil with a different texture to any dish. The olive oil foam is very easy to make. You just need extra virgin olive oil, glycerin flakes and an ISI Whip. It is served warm.

Olive Oil Foam Ingredients

- 200 g (7 oz) extra virgin olive oil

- 16 g (0.5 oz) glycerin flakes

- salt





1- Heat the olive oil and glycerin flakes at low temperature until they reach a temperature of 60 °C (140 °F)

2- Stir until the glycerin flakes dissolve.

3- Season with salt. Keep in mind that volume will expand 3 or 4 times after foaming so add some extra salt.

4- Pour mixture into ISI Whip with desired nozzle, screw 1 cream charger (2 if using 1L ISI Whip) and shake vigorously after each one.

5- Serve warm. If it gets cold or you want to use it at a later time, place the ISI Whip in a double boiler until it reaches a temperature of 32 °C (90 °F).

Serving Suggestions

- With grilled asparagus and black olives.

- With lobster.

- With tomatoes and bell peppers.

- With fresh caviar.

  • Chris Day

    I wonder if it’s possible to use the glycerin flakes and a diary product such as a brie and some cream to make a “foam” as well… 

    • Henry Woodwardfisher

      I don’t think you even have to add the glycerin flakes, the fats in the brie and cream would suffice as an agent to allow foaming in the iSi Whip. 

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  • Pedro

    Where can I get glycerine flakes?

  • shankar

    ofcourse its easy, but where can i get the ingredients

  • Typewriter

    Can I use liquid glycerin?

  • Megan Noble

    Could this work with either a basil oil or mozzarella??

    • QuantumChef

      You can make basil oil foam but not mozzarella using this method.

  • EscapePod

    Once made, how long will this keep in the canister? We have an event in a few months and had a cool idea to use an oil foam – but would need to make it and fill canisters that morning.

    • QuantumChef

      No problem, you can keep it in the canister for a few days.

  • wkc

    can apple juice be used instaed of olive oil or must it be oil based.

    • QuantumChef

      This recipe is just for oil products. If you want to make a foam with juice you should use gelatin.

  • maria

    If you don’t need the glycerin flakes (as you stated in one of the comments) than why are they in the recipe?

    • QuantumChef

      The answer was to a question about making foam with cream and cheese and you don’t need glycerin flakes for that.

  • Stephen

    Would this work using a Cesar Dressing? Is it ok to leave at room temperature for a short time? (seems that a good quality Olive Oil would solidify in the cooler….

    • Kevin Liu

      Hi Stephen,

      This technique would work with a Caesar dressing if you were only using the olive oil portion, infused with garlic. It would perfectly ok to leave at room temperature for a short while, as olive oil does not spoil at room temperature and will not oxidize rapidly in an ISI container.

      If, however, you wanted to use a store-bought Caesar dressing or any dressing containing a water-based ingredient, like worcestershire, tabasco, or vinegar, glycerin by itself may not produce a good foam. Off the top of my head, I would recommend trying an egg white instead, as egg white contain powerful emulsifers that create thick foams out of an ISI.

      Just make sure to very carefully strain out any particles (save the anchovies and black pepper for later!) before charging your canister.

  • Bart

    What’s going on. When I make a foam for the first time it was grate, but mow every time i try to prepare it it doesn’t work at all. I’m using Glice from Ferran Adria and I’m following the recipe and on the end it’s only thicker oil that comes from the isi. Is it possible that it’s becouse i’m using IsI thero whip?

    • QuantumChef

      Yes, it is probably too hot. Let it cool down a little before pouring it into the iSi Thermo whip.

      • Giovanni Pellegrino

        thanks, i had the same problem, can’t wait to try it now.

  • Phillip Junior

    Tonight i made this foam for the first time however only small bursts of foam came out of the whip ? i noticed when i poured the mixture in the whip some of the salt had not dissolved .. would this be the problem ?
    the foam that did come out looked fine tho.

    • QuantumChef

      Store the iSi whip upside down. Are you serving warm?

  • Reb Cheff

    would I be able to use maltodextrin to achieve te same effect?

    • QuantumChef

      No, sorry.

  • sandrodc

    Hi, I would like to use this in a savoury gelato recipe. Is there a way to keep the texture when the foam is not warm?

    • QuantumChef

      It should work, it will just be less soft as it gets cold

      • sandrodc

        Great! Will give it a try :)