Caviaroli was born in 2011. It was the result of the efforts of 2 engineers specialized at mechanics, electronics and biotechnology.

Thanks to this extensive knowledge in the scientific fields mentioned above, they managed to create what many believed impossible: encapsulate the olive oil while its liquid inside without undergoing any type of modification.

Caviaroli was shown to Ferran Adrià, the chef of elBulli restaurant and he didn’t doubt to put this ingredient at his menu.

Since 2011, Caviaroli didn’t stop growing up. Nowadays, we can found it at more than 20 countries in the world and at the bests restaurants.

Now, you can have Caviaroli at home, for surprise your guests with this gourmet product.