Ferran Adria Liquid Olives

Ferran Adria was the chef at elBulli in Catalonia, Spain, which closed in 2011. He was at the height of haute cuisine and was known for molecular gastronomy–or food science. 

“Spherification,” a technique used here for the liquid olives, shapes a liquid into a ball with a thin outer skin by way of a chemical reaction. These awe-inspiring olives explode in your mouth and are bursting with flavor! 

Although you cannot visit elBulli, you can go to Ferran Adria’s tapas bar, Tickets, in Barcelona to experience these olives. Also, Jose Andres, a chef who trained at elBulli, has a tapas bar called Jaleo in Washington, D.C., with these olives on the menu.


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