Olive Oil Foam

Olive Oil Foam Ingredients

- 200 g (7 oz) extra virgin olive oil

- 16 g (0.5 oz) glycerin flakes

- salt

Preparation

1- Heat the olive oil and glycerin flakes at low temperature until they reach a temperature of 140 °F

2- Stir until the glycerin flakes dissolve.

3- Season with salt. Keep in mind that volume will expand 3 or 4 times after foaming so add some extra salt. ( I personally added about 1 tbsp)

4- Pour mixture into ISI Whip with desired nozzle, screw 1 cream charger (2 if using 1L ISI Whip) and shake vigorously after each one.

5- Serve warm. If it gets cold or you want to use it at a later time, place the ISI Whip in a double boiler until it reaches a temperature of 90 °F.

Notes:
This goes great with just about anything that uses Olive oil!