Caviaroli extra virgin olive oil caviar


Caviaroli extra virgin olive oil caviar

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The first caviar made with olive oil. Capsules of extra virgin olive oil that burst in your mouth for an explosion of flavour. Brilliant golden pearls wrapped in a thin, imperceptible film and with a texture similar to sturgeon roe.

The natural substitute for olive oil for finishing haute cuisine dishes. In his restaurant El Bulli, Ferran Adriá has been the pioneer in verifying the qualities of this product, an experience that has transferred to other Michelin star restaurants such as Celler de Can Roca, Miramar, Calima, Via Veneto, El Poblet.

Ideal, especially with all kinds of starters, main dishes and desserts. Try it with salmorejo, in salads, in hot or cold soups, or with vinaigrettes and sauces. Dare to try an exotic explosion of flavours by preparing a slice of bread with chocolate, a small amount of Caviaroli on top and a few flakes of salt.

Esparraguera Barcelona


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