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Olive Oil “Butter” and Balsamic Vinegar Gel

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This simple but delicious Olive Oil "Butter" and Balsamic Vinegar Gel recipe is from molecular gastronomy Chef Michael Elfwing of Senses at the Hilton Kuala Lumpur.

The olive oil "butter" is not only innovative but it is also much healthier than butter because it is made with just extra virgin olive oil and Glice. The olive oil "butter" is sprinkled with sea salt flakes and it is served with balsamic vinegar gel and a fresh bread roll. Alternatively, the olive oil butter can be presented in squeeze tubes for the guests to squeeze the butter themselves.

The olive oil butter actually melts a little faster than regular butter so you'll have to serve it cold right away. The consistency at different temperatures is more similar to ice cream than to regular butter.

Olive Oil Butter in Squeeze Tube

Olive Oil "Butter" and Balsamic Vinegar Gel by Chef Michael ElfwingFor this recipe you may want to use a good extra virgin olive oil with golden yellow color rather than a greenish color so it resembles the color of butter (compare the greenish olive oil "butter" from the squeeze tube with the yellow olive oil "butter" quenelle in the other picture). Olive oils made from olives picked late in the season typically are golden yellow in color due to higher levels of carotene-like substances and lower levels of chlorophyll. Olive oils made from olives harvested early in the season are usually greenish due to the higher levels of chlorophyll. Both oils may be technically equivalent in quality but very different in style.


Olive Oil Butter Ingredients

- 200 ml (6.8 oz) Chateau d’ Estublon extra virgin olive oil or a good golden yellow extra virgin olive oil

- 12 g Glycerin flakes

- Sea salt flakes

Balsamic Vinegar Gel Ingredients

- 200 ml (6.8 oz) balsamic vinegar

- 2 g Agar Agar

- Sugar syrup to taste


Olive Oil Butter

1- Place the olive oil and Glice in a sauce pot.

2- Gently warm the oil over a low heat until the Glice melts.

3- Once melted, pour into a plastic container and refrigerate for at least 12 hours.

4- Once ready to serve, warm up a spoon and turn a nice quenelle of “olive oil butter”. Alternatively fill empty tooth paste tubes with the mixture at room temperature, keep them chilled until needed and let the guests squeeze the butter themselves.

5- Sprinkle sea salt flakes.

Balsamic Vinegar Gel

1- Bring vinegar to boil and add the agar agar.

2- Simmer for 2-3 minutes and skin of any foam that rises.

3- Season to taste with sugar syrup.

4- Once ready pour into a plastic container and leave to set.

5- Once set, spoon the jelly into a blender and blend until smooth.

6- Strain the mix through a chinois and pour into squeeze bottle.

7- Keep refrigerated until needed.

Serving Suggestions

- Spread olive oil butter on toasted bread and add some slices of Prosciutto or Iberian Ham
- Spread olive oil butter on toasted bread and add some diced tomatoes