It’s not just tapas.
To the naked eye, a liquid olive has the physical resemblance of an egg yolk. The moment it melts in the mouth, an unexpected explosion occurs, the liquid olive bursts smoothly with flavors of olives heavier than an actual olive that resonants from mouth to stomach.
The Olive S by Tickets isn’t simply a tapa, it’s a mixture of science and design. Secrets behind the liquid olive stems from the olive juice combined with sodium gluconate. Once poured in a container and diffused into rounded ball-like shapes, the ingredient is then plumped into water and sodium alginate that later forms and gathers around the juice balls. The next time you visit Barcelona and plan to dine at Tickets or elBulli (when it re-opens in 2014,) be sure to order this dish and devour in, not necessarily the taste nor scent, but in the burst of an experience.
To make reservations at Tickets, visit here.
