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Molecular Gastronomy – Olive Oil Powder – Maltodextrin

Olive Oil Powder

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:

  1. 4 g tapioca maltodextrin
  2. 10 g olive oil

Olive Oil Powder

Olive Oil Powder

Add the maltodextrin and olive oil to a food processor.

Olive Oil Powder

Olive Oil Powder

Just let it whhhiirrrl and you got yourself olive oil powder. Easy peazy right?
Olive Oil Powder

Olive Oil Powder

You can plate it up anyway depending what your trying to do.
Olive Oil Powder

Olive Oil Powder

Have you tried to make any powders? If so what kind?

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This article has 15 comments so far!

  1. Tweets that mention Olive Oil Powder Molecular Gastronomy Tapioca Maltodextrin | MiraUncut - cooking, restaurant reviews, molecular gastronomy, and sweet stuff in Michigan -- Topsy.com says —

    [...] This post was mentioned on Twitter by Mira and Virginia , Mira. Mira said: How about some olive oil powder? http://fb.me/GgcYYzBK [...]

  2. Three-Cookies says —

    Awesome, easy and good to know.

  3. Sally says —

    Wow. that is easy!

  4. Jhon says —

    Peanut butter powder? that sounds intresting

  5. carla says —

    So, I'm really not into all this chemical bizniz. I still like your piks though :)

  6. Gali says —

    These powder posts make me want to find some maltodextrin and try making some stuff.

  7. MiraUncut says —

    well, u should cuz its tonz of fun :)

  8. MiraUncut says —

    it is!

  9. @jezzter75 says —

    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?

  10. MiraUncut says —

    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.

  11. Josh says —

    Does it have to be tapioca maltodextrin? I have some maize maltodextrin, will it work with that?

  12. MiraUncut says —

    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!

  13. Andrew says —

    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.

  14. MiraUncut says —

    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?

  15. Tapioca Maltodextrin - What It Is & How to Use It | MiraUncut - cooking, restaurant reviews, molecular gastronomy, and sweet stuff in Michigan says —

    [...] 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 [...]

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