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Olive Oil Powder

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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.

Serving Suggestions

- 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

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  • Djkiokio88

    I bought the tapioca maltodextrine and followed the measurements exactly and all I got was a powder and oil soup.

    • QuantumChef

      what do you mean by powder and oil soup? how are you mixing both?

  • Coryruth77

    would this ratio be the same for other powders like a caramel powder or like a strawberry powder? and also could you only use liquids such as the oils or could you also use cheeses?

    • QuantumChef

      Yes, the ratio is about the same but you should always adjust slightly until you obtain the desired consistency. This works best with high fat ingredients, preferably liquids. I don’t think it is going to work with cheese but you can try melting a high fat cheese and draining all the fat from it. If you try this, let us know if it worked!

      • Kyle Zaccagni

        Melting the cheese and draining the fat does work. You have to let the fat cool. Then, use food processor to mix with tapioca maltodextrine.

        • QuantumChef

          Good point!

  • SFeater

    Not all Maltodextrian is the same only certain companies make tapioca maltodextrian that turns high-fat products in powder i suggest Texturas

  • Bernard von Schulman

    I got a result that looks like the picture but it took a lot more maltodextrin to achieve. The result was also not nice at all. I am using a corn based maltodextrin, does this make a significant difference and if so why if this should be chemically the same?

    • QuantumChef

      The maltodextrin usually used for this application is made from tapioca and the recipe was made using the maltodextrin from our store
      I really don’t know what’s the difference with the maltodextrin you are using.

      Hope this helps!

    • Chef Ivar

      Most Malto’s are 1 part oil 2 parts Malto, there are the fewlike Maltosec from Sosa that uses 2 parts oil to 1 part Maltosec, i think N-Zorbit is the same

  • Lloyd Martin

    This works great I did not use in my second preparation, the first was a bit salty, probably the olive oil I have. Works on salads great.

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  • Val

    I use a maltodextrin that it is use to add viscosity at the beer. It has a sweet flavor . The bag does not say if is tapioca or corn maltodextrine. I add some salt flakes and rosemary. I try it on a tomato and does not have a flavor, and the texture is the mouth is weird. It this normal? Is this how suppose to taste?

    • QuantumChef

      You are probably using the wrong maltodextrin. It doesn’t have much taste and the resulting powder just tastes like olive oil.

    • D-Form

      What happens when the powder comes into contact with liquid? Is the fat released?

  • Wayne B Lyons

    Is it possible to make a basil & parsley infused olive oil powder? I’m hoping that the finished product will be a rich green but concerned that the water content from the herbs may deter the product from powder

  • rik

    The ratio is not right. You always need more maltodextrin to oil or fat in order to get a powder. Try inverting the ratio, for example: 80 g of maltodextrin and 25 g of oil and you will get perfect powder. Also only use the pulse button until you get the powder.

  • Steve Alpert

    i tried this recipe will my walnut oil and it turned more into fluff. what did i do wrong?

    • QuantumChef

      It is a little fluffy but you can make it less fluffy by using less Maltodextrin if you want.

  • TeeFuckingHee

    If I were to make a cheese powder and sprinkle it onto something recently fried, would the moisture/temp convert it back into a liquid?

    • QuantumChef

      I think you should be fine with this as long as you sprinkle it right before serving.

      • TeeFuckingHee

        Thank you! Excellent article!

  • Calisson

    I tried this, weighed it exactly, and beat it for over 10 minutes, but in the end it still looks like whipped butter, not a powder. And there is a sweetish undertaste. All utensils were dry. I used N-Zorbit – Food Grade Tapioca Maltodextrin . Any idea what I am doing wrong?

    • QuantumChef

      Have you tried with ours? It should taste fine with some salt.

      • Calisson

        I haven’t tried it yet. But I see you have the one pound tubs back in stock. Can you say how is yours different from the WillPower brand, which is a good deal less expensive?

  • Niki

    I did this with truffle olive oil – delicious – but it did require about double the amount of tapioca maltodextrin

  • Nat

    How long does it last if I store it in a plastic bag? Thank you :)

    • QuantumChef

      It should last at least a week, probably more.

  • dan pilkey

    Would this work with honey?

    • QuantumChef

      No, only with ingredients that are mostly fat.

      • moriahaubrey

        I’m curious if unfiltered raw honey would work with taopioca malto. for a powder?

        • QuantumChef

          Unfortunately not.

        • pastryhound

          I’ve done it. It works great with honey.

  • Stuart Dring

    what would you lable this on a menu as?

  • Dian Azalia

    what is the ratio of oil : maltodextrin if i want to make a fine powder?

  • echolucent

    Hello, new girl here. If I may ask a question… I want to mix a blend of ground spices with olive oil and fruit juice for a meat marinade, (1/4 cup spice + 1/4 cup olive oil + 1/4 cup fruit juice). Will maltodextrin, added to the dry spice mix help the spices remain suspended in the liquids? Or…will the oil and juice just separate? Is there something else I should consider for this project? Thank You!

    • Don Erickson

      You might wan to try Xantham gum . It operates on sheer viscosity and emulsifies almost all marinades. Be sure not to add too much because it will become too thick Chef Junior

      • echolucent

        Thank you Don…I will make a test recipe tor this and see how it works. Any ideas about how much Xantham gum to 2.5 ounces of dry spices?
        BTW…I am loving all the science here…a whole new way to look at cooking!

  • Sean Robinson

    Should this be stored in the refrigerator, or can it be stored at room temp?

    • QuantumChef

      Room temp