Caviaroli Basil Virgin Olive Oil Pearls - 50 g
Virgin olive oil pearls with basil.
Spheres approximately 4-5 millimeters in diameter, filled with liquid olive oil and basil that burst in your mouth when you bite into them. Greenish in color with a characteristic herbal basil flavor reminiscent of Genoese pesto and fresh Italian basil.
An ideal ingredient to add an aromatic touch to your dishes. Take your cooking to the next level with this ingredient, born in the kitchens of top chefs and now ready to use in your recipes.
It can be used in any dish where you would use olive oil as a dressing and/or garnish: soups, creams, salads, fish, seafood, meats, and desserts.
Suggested uses:
Storage conditions:
Allergens:
In the fresh waters of Rio Negro which get cold in winter and temperate in summer, two decades ago sturgeons found the perfect habitat to naturally grow and spawn the only Caviar in the world coming from the Southern Hemisphere.
Great caviar is subtle, not overpowering. WorldClass caviar offers a rich, buttery texture with a clean, mineral finish and delicate brininess. Each pearl gently pops, releasing flavor that builds rather than overwhelms—closer to fresh ocean salinity than anything “fishy.”
Our caviar is sourced from San Gregorio de Polanco, Uruguay, where sturgeon are raised in the pristine waters of the Rio Negro. This unique Southern Hemisphere environment—cool winters, temperate summers—creates ideal conditions for slow, natural growth and exceptional roe quality.
Caviar is made by carefully harvesting sturgeon roe and curing it using the malossol technique, a light salting process that preserves the eggs’ natural texture and flavor. Our Polanco caviar uses fossilized Andean salt, enhancing minerality without overpowering the roe.
For a tasting, plan for 15–30 grams per person. A 1oz tin (approximately 28 grams) is ideal for sharing between 1–2 people, depending on how it’s served.
Unopened caviar should be kept cold and can last 1 to 2 months under proper refrigeration. Once opened, it’s best enjoyed within 1-2 days to experience its peak texture and flavor.
