Here's a mesmerizing video demonstrating how to make the famed liquid olives from chef Albert Adrià's Barcelona restaurant Tickets. The dish is a feat of molecular gastronomy: olive juice is made to look like a solid green olive through a spherification process involving ingredients like calcium chloride, alginate, and xanthan gum. The clip is from the team behind Constructing Albert, a documentary about chef Albert Adrià who worked with his older brother, chef Ferran Adrià, at the legendary restaurant elBulli. Go, watch the video and a few other teasers (in Spanish) of the film:
Watch How the Liquid Olives Are Made at Adrià's Tickets
by Khushbu Shah
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