Reverse spherical olives

For the Algin bath:

• 1.500 g water
• 7,5 g Algin

1. Mix the water with Algin with a blender until there are no lumps.
2. Leave to rest in the fridge for 24 h so that the air that has entered the mixture disappears and the Algin is completely rehydrated.

For the green olive juice:

• 500 g green verdial olives

1. Stone the olives.
2. Shred the pulp in a blender.
3. Strain through a superbag pressing with the hands.
4. Keep the juice obtained in the fridge.

For the spherical green olive mixture:

• 200 g green olive juice
• 0,75 g Xantana

1. Add Xantana to the juice and leave to hydrate for 1 min.
2. Shred with a blender at medium speed.
3. Keep in the fridge for 24 h.

For the aromatised virgin olive oil:

• 500 g extra virgin olive oil
• Peel of 4 lemons
• Peel of 4 oranges
• 4 sprigs of fresh thyme
• 4 sprigs of fresh rosemary
• 4 cloves of garlic
• 12 black peppercorns

1. Crush the garlic lightly and fry in 100 g virgin olive oil without letting them colour.
2. Add the rest of the oil and once it is warm add the other ingredients.
3. Keep in a hermetically sealed container in a cool, dry place.

For the spherical green olives:

• spherical green olive mixture (preparation above)
• Algin bath (preparation above)
• aromatised virgin olive oil (preparation above)

1. Fill a hemispherical 5 ml spoon with the spherical green olive mixture.
2. Pour the contents of the spoon into the Algin bath to form spherical olives. Make 2 spherical olives per person. It is very important that the spherical olives do not touch, since they would stick together.
3. Cook the spherical olives in the Algin mixture for 2 ½ min.
4. Take the spherical olives out of the Algin bath with a spoon with holes and submerge in cold water to clean.
5. Strain the spherical olive trying not to break them and place them, not touching, in the aromatised oil
6. Keep in the fridge for 12 h.