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Olive Oil Noodles with Rose Extract

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Inspired by molecular gastronomy Chef Jordi Cruz, the olive oil noodles are a fun alternative to olive oil dips. And with a few drops of rose extract, this modernist olive oil dip will blow your mind with a unique flavor combination that is magical. The olive oil noodles can also be added as a garnish to any dish for a creative presentation.

The modernist olive oil noodles are made by extruding a mix of olive oil, starch and gelling agents into a bath of cold oil. As the mixture gets cold in the bath, it sets and maintains the noodle shape.

Olive oil noodles with rose extract and thyme leaves

Did you know that olive oil pairs exceptionally well with rose? The fragrance of roses is a magical addition to these olive oil noodles. We use the new 100% natural Rose & Hibiscus Flower Extract, a high quality flower extract made from premium Bulgarian rose and hibiscus flowers. This combination of flower extracts is rounded out by the mixed berry-like taste of the hibiscus so the rose doesn't overpower. It adds a beautiful color too!

TIP: for everyday consumption, just add a few drops of the Rose & Hibiscus Flower Extract to the dipping oil and stir it with a fork. The flower extract will break up into tiny drops suspended by the olive oil.


- 4 g Ultra-Tex 8

- 35 g (1.24 oz) water

- 2.5 g gelatin powder or sheets (platinum strength or Knox brand)

- 1 g Low Methoxyl Pectin

- 0.4 g Agar

- 60 g (2.1 oz) water

- 80 g (2.8 oz) olive oil

- 1.5 g salt

- Thyme leaves


Olive Oil Emulsion

1- In a small bowl, mix the Ultra-Tex 8 with about half of the 35g of water to create a slurry. Then mix in the rest of the water. Set aside.

2- Warm up the olive oil to 32 °C (90 °F).

3- In a small pot mix the 60 g of water with the gelatin powder, low methoxyl pectin and agar.

4- Bring the mixture to boil over medium heat, stirring occasionally to make sure the hydrocolloids are fully hydrated and dispersed.

5- Remove from heat, add the Ultra-Tex slurry and salt and blend over bath of ice water.

6- While the mixture is still warm, slowly add the warm olive oil while blending to create an emulsion. Keep blending until cool.

7- Pour olive oil emulsion in a piping bag with a small round tip.

Creating Olive Oil Noodles

1- Fill a medium bowl with olive oil and place it in an ice water bath.

2- Once the oil is cold, start extruding olive oil noodles of about 8 cm (3 inches) long into the bath.

3- Place the oil bath with the noodles in the fridge for 4 to 6 hours to let the noodles set further.

Assemble and Serve

1- Carefully remove olive oil noodles using a couple of forks and place them in small plates or dipping dishes. They are fragile so lift them carefully with the forks.

2- Add some olive oil to the dish.

3- Add a few drops of Rose & Hibiscus Flower Extract.

4- Garnish with a few thyme leaves.