Unique Extra Virgin Olive Oil Caviar
CAVIAROLI
Provide the haute cuisine touch that your dishes deserve with CAVIAROLI. A drop of olive oil captured in a thin membrane of gelatin of vegetable origin.
Our History
Caviaroli was born in 2011 as a result of years of work from two of its founding partners, Ramon Sr. and Ramon Jr., both engineers with extensive experience in the fields of mechanics, electronics, chemistry, biotechnology and, most importantly, on disruptive thinking. They solved a problem that many had considered to be unsolvable: encapsulating olive oil so that the oil did not undergo modifications and liquid remained inside.
Once the problem was solved, they shared their product with Ferran Adrià, chef at elBulli, who immediately identified the potential of this new ingredient and incorporated it into his menu. From there, other great chefs on the Spanish scene became customers and the natural step was to start working with distributors who would deliver the products to the kitchens of the best chefs in Spain and the rest of the world.
Since then, Caviaroli has grown to be present in more than 20 countries and have a presence in many of the best restaurants in the world.
Once the problem was solved, they shared their product with Ferran Adrià, chef at elBulli, who immediately identified the potential of this new ingredient and incorporated it into his menu. From there, other great chefs on the Spanish scene became customers and the natural step was to start working with distributors who would deliver the products to the kitchens of the best chefs in Spain and the rest of the world.
Since then, Caviaroli has grown to be present in more than 20 countries and have a presence in many of the best restaurants in the world.
Family Business
Caviaroli, is a company characterized by two things: Innovation and the commitment of its partners.
Caviaroli’s partners are 3 brothers (Ramon, Rocio and Santi) and their father (Ramon). The main objective of this family business is quality. The quality of its innovation, the quality of its processes, the quality of raw materials, the quality of its products, and the quality of its customers.
Caviaroli’s partners are 3 brothers (Ramon, Rocio and Santi) and their father (Ramon). The main objective of this family business is quality. The quality of its innovation, the quality of its processes, the quality of raw materials, the quality of its products, and the quality of its customers.
Innovation
And when it comes to innovation, Caviaroli has always believed that it is the main driver of its success. Proof of this is that in 2016 and together with Albert Adrià, chef of the Barcelona restaurant Tickets, they developed Caviaroli Drops.
Drops are a dish, a snack, an experience originally created at elBulli and become a symbol and banner of a whole style of cuisine, molecular cuisine. These Drops are spherical olives, a game with the client who sees and smells an olive but when she bites it she discovers that it is liquid inside.
Drops are a dish, a snack, an experience originally created at elBulli and become a symbol and banner of a whole style of cuisine, molecular cuisine. These Drops are spherical olives, a game with the client who sees and smells an olive but when she bites it she discovers that it is liquid inside.
Awards
The quality and innovation of Caviaroli has been recognized on several occasions by juries from different parts of the world.
