Olive Oil Bon Bons

This is the signature dish of a great chef – José Andrés and is served at his restaurant – Minibar. I first saw a visual on a ‘Discovery Travel and Living’ program. Wondered what it was, and definitely knew it looked interesting. Then saw it again on ‘Tastespotting’ a great site, and finally found the recipe at My Husband Cooks. I need to dream up some more presentation ideas though.

The final result is a hard drop like casing of sugar embedded within which is a small measure of olive oil. It crunches in your mouth, gently spreading the pure taste of extra virgin olive oil and in a few moments, its all gone.

The original product is apparently made from a sugar substitute called isomalt.

Olive Oil Bon Bon 1
Olive Oil Bon Bon 2
Olive Oil Bon Bon 3
  • One measure sugar
  • 1/4 measure corn syrup
  • 1/2 measure water
  • Extra virgin olive oil
  • Slightly broad straw
  • A syringe or a dropper

Method:

  1. Add the sugar, syrup and water to a pan
  2. Cook till the sugar is at 270 degree Fahrenheit
  3. Regulate the flame so the mixture stays warm
  4. At this point you should be able to blow sugar bubbles with the straw. Fun!
  5. Dip the straw into the mixture.
  6. A film should cover the opening of the straw
  7. Carefully pour olive oil into the other end of the straw
  8. It should drop down, coating itself with the sugar to form a bon bon

I’m not very good at this yet, but with a little practice, should be able to do it.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.