El Bulli's Famous Liquid Olive by Shef Phoenix

Ingredients

• 2 cups Pitted olives (like Kalamata or Manzanilla)
• 1 tsp Xanthan gum
• 1/2 tsp Calcium lactate
• 2 cups Cold water
• 1 tsp Sodium alginate
• 1/4 cup Infused olive oil (for serving)

Instructions

1. Puree the pitted olives in a blender until very smooth. Strain the puree through a fine-mesh sieve to remove any solids, collecting the olive juice in a bowl.
2. Whisk the xanthan gum into the olive juice until fully incorporated and slightly thickened. Chill this mixture for at least 15 minutes.
3. In a separate bowl, whisk the sodium alginate into the 2 cups of cold water until completely dissolved. Let this mixture rest for about 10-15 minutes to allow any air bubbles to dissipate.
4. Gently stir the calcium lactate into the chilled olive juice mixture until dissolved. Ensure it's fully incorporated before proceeding.
5. Carefully spoon small amounts of the olive juice mixture into the sodium alginate bath. Let them sit undisturbed for about 1-2 minutes to form a gel membrane around the liquid.
6. Using a slotted spoon, gently remove the liquid olive spheres from the alginate bath and rinse them briefly in a bowl of clean water.
7. Serve the liquid olives immediately, either on their own or nestled in a small amount of infused olive oil.