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22Jan/1112

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.

Ingredients

- 80 g (2.8 oz) olive oil

- 25 g (0.9 oz) Tapioca Maltodextrin

- 3 g salt

Preparation

Olive Oil PowderWhisk 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!

      • http://www.facebook.com/kyle.zaccagni 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

  • http://twitter.com/BC_Iconoclast 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?

  • http://www.facebook.com/lloyd.martin.75 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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