Molecular Gastronomy – Olive Oil Powder – Maltodextrin
Trying to deconstruct a vinaigrette? Or maybe just add a little whimsy to a dish? This olive oil powder is perfect for that. Its super easy to make. You just need some tapioca maltodextrin and some olive oil. I explain the properties of the maltodextrin in my peanut butter powder post & more recently in a full description on the science behind Maltodextrin.
What you need is:
- 4 g tapioca maltodextrin
- 10 g olive oil
Add the maltodextrin and olive oil to a food processor.
Just let it whhhiirrrl and you got yourself olive oil powder. Easy peazy right?
You can plate it up anyway depending what your trying to do.
Have you tried to make any powders? If so what kind?
(On Feb 2nd, 2011 at 2:44 am)
[...] This post was mentioned on Twitter by Mira and Virginia , Mira. Mira said: How about some olive oil powder? http://fb.me/GgcYYzBK [...]
(On Feb 2nd, 2011 at 5:44 am)
Awesome, easy and good to know.
(On Feb 2nd, 2011 at 11:06 am)
Wow. that is easy!
(On Feb 2nd, 2011 at 11:07 am)
Peanut butter powder? that sounds intresting
(On Feb 2nd, 2011 at 11:07 am)
So, I'm really not into all this chemical bizniz. I still like your piks though
(On Feb 2nd, 2011 at 7:55 am)
These powder posts make me want to find some maltodextrin and try making some stuff.
(On Feb 2nd, 2011 at 11:48 pm)
well, u should cuz its tonz of fun
(On Feb 2nd, 2011 at 11:50 pm)
it is!
(On Feb 2nd, 2011 at 1:16 am)
i was wondering about serving this instead of olive oil with the bread service. how long does it keep in a powdered state without loosing quality?
(On Feb 2nd, 2011 at 12:32 pm)
Hi Jesse. It actually keeps pretty well. You just have to keep it in a sealed container or it dries out. The fresher it is the fluffier. Its really quick to make and it kind of settles after the first day,so, I would say you would just need to make it once a day. You could make it less often, every few days, but if you can everyday is the best.
(On Feb 2nd, 2011 at 9:31 am)
Does it have to be tapioca maltodextrin? I have some maize maltodextrin, will it work with that?
(On Feb 2nd, 2011 at 1:18 pm)
You know, I\’m not sure. I haven\’t seen it done with anything but tapioca maltodextrin, but that doesn\’t mean it can\’t be. The easiest way to find out is just TRY it
Add some olive oil to your processor and start adding it. Let me know how it goes!
(On Feb 2nd, 2011 at 3:55 pm)
Made pumpkin seed oil powder the other day. The dark brown oil turned a gorgeous shade of olive green. I sprinkled it over Parmesan cups filled with a rosemary and pasilla whipped custard. The proportions were different. It took 50 g of tapioca maltodextrin to powderize 70 g of pumpkin seed oil.
(On Feb 2nd, 2011 at 12:49 am)
Oh nice! Yeah, the proportions are different depending on the type of oil it is, and because of the maltodextrins white color, it lightens up the oil. Sounds like a fun time when you are cooking! Did it stay powdered atop the custard?
(On Feb 2nd, 2011 at 10:27 pm)
[...] a sealed container. Some ideas for some powders you can easily create are: nutella, peanut butter, olive oil, caramel, truffle oil and whatever else you can think of. Made some lately? Share your link below [...]