Caviaroli's fine Spanish olive oil encapsulated to mimic caviar developed by Chef Ferran Adria based on his invention at El Bulli.

The products use the same encapsulation technology and will break in the mouth, allowing diners to enjoy a delicate helping of pure oil before mixing with the other ingredients on the plate. The hue of the Caviaroli varies depending on the ingredients and resists temperatures up to 60 ° C - so it can be used in both cold and hot dishes, like soups or creams. It is not recommended to cook with it because direct heat will break the lining of the pearl.