Olive oil Honey
A very simple yet very effective technique is emulsifying Extra Virgin olive oil into Honey. Obviously you need to find a very good quality Extra virgin olive oil as you really taste all the characteristics of both the honey and the oil.
Simply by adding some Xanthan gum it allows you to slowly whisk in the oil as you would do for a mayonnaise.
The best combination is when you can find a honey which is very floral and aromatic and match it with a very fruity and full bodied Spanish Extra virgin olive oil. In this technique your typical Italian olive oil will not work as it is too aromatic which will compete with the honey and one will loose. I would recommend a very particular Spanish olive by the name of Baena as it is one of the strongest and fruitiest olive oils and has basically no acidity.
Beautiful shot.
I love pairing different olive oils and honeys- in Mallorca there is a lady I like to call the honey lady ( very clever,I know) who makes all different varieties : manzana,eucalyptus,romero,lavender, etc.
Last week I made some olive oil and chestnut honey cookies with a less than stellar result, although I would have to blame that on my ancient oven.
Martina from The Foreign Kitchen
This is the first post I’ve seen on foodgawker from you and I like it! Most of the “spanish” food on foodgawker is just something basic plus ham. Nice to see something different that actually reminds me of the food I ate! (lived in alicante, now moving to madrid) Keep up the good work!