The olive oil powder is one of my favorite molecular gastronomy powders created with Tapioca Maltodextrin. This recipe is based on the molecular gastronomy technique of converting a high-fat liquid into powder using Tapioca Maltodextrin.
- 80 g (2.8 oz) olive oil
- 25 g (0.9 oz) Tapioca Maltodextrin
- 3 g salt
Whisk together the olive oil, Maltodextrin and salt in a bowl until it converts to a powder. To make it fluffier pass it through a tamis and reserve in a sealed container until needed.
Add it to any dish that goes well with olive oil. Just make sure it doesn’t get in contact with liquid or the powder will start melting before you can serve it.
- Serve with peeled tomatoes and mozzarella. (see Mozzarella Balloon Recipe)
- Serve on bread
- Serve with grilled chicken or grilled salmon
- Serve with your favorite eggs