Michael May wrote:

where do you get the ingredients for the spherical olives

posted on November 19, 2008 at 8:03 PM

Jonathan Seydel wrote:

The alginate was easy to find but the other two are hard to find. Any suggestions anyone on a source for xantax and calcic alcid?

posted on November 19, 2008 at 8:33 PM

Andrew Kalman wrote:

Please check the ingredients for the spherical olives in Fabio's recipe. Googling "Calcic acid" teilds nothing related to cooking, and Xantax is either a Rock Band or an anti-depressant! Maybe spelling mistakes?? Like "algiMate" in the directions.
Thanks!

posted on November 19, 2008 at 9:09 PM

Will Horowitz wrote:

I'm glad this dish won! However, that being said... if your going to use Alginate show some creativity and don't just replicate a stolen El Bulli olive recipe!!!!

posted on November 19, 2008 at 9:59 PM

Wendy I Roffer wrote:

I have question re: the recipe for "Spherical Olives." One of the ingrediants is "Xanax" which as far as I know is a prescription Drug!!! Is this a misprint or maybe a misnomer?

posted on November 19, 2008 at 10:04 PM

Charles wrote:

What is Xantax? a google search says it is either a mispelling of xanax (an anti-anxiery medicine), zantac (an anti-acid medicine), or a powerful anti-psychotic medicine.

clearly this cannot be the case?

posted on November 20, 2008 at 7:34 AM

Lois wrote:

Can anyone please explain how to make the spherical olives to me? I thought I knew a lot about a lot of different foods--but don't even understand some of the ingredients listed in Fabio's recipe for these.

Thanks!
Lois

posted on November 20, 2008 at 8:54 AM

Susan wrote:

FOr the novice can we please have full recipes with quanties and cooking instructions

Thanks

posted on November 20, 2008 at 8:55 AM

Rachael wrote:

I think they mean xanthan gum. Not xanax.

posted on November 20, 2008 at 9:16 AM

Sara wrote:

I think it must be Xanthan Gum. I found this one website with a demo though a not a detailed recipe explanation:
http://video.nytimes.com/video/2006/09/13/dining/1194817116543/olives-at-el-bulli.html
Here's a site for the stuff:
http://www.lepicerie.com/catalog/category_288_FINE_FOODS_Molecular_Gastronomy_page_2.html

posted on November 20, 2008 at 9:23 AM

BG wrote:

i think its XANTANA and you can get it in a pack at http://www.deandeluca.com/corporate-sales/gifts-by-theme/loves-to-cook/texturas-spherification-minikit.aspx

posted on November 20, 2008 at 10:14 AM

CINDY L wrote:

The only thing that xantax can be would have to be xanthan gum!

posted on November 20, 2008 at 10:38 AM

marjane wrote:

I used to edit recipes for a lifestyle magazine, working with a professional recipe developer. Bravo should be taken to task for the terrible editing of the Top Chef recipes. In the above recipe, exactly how do you slice the meat? Against the grain? How thin? What does "display and season" mean? Are the kalamata olives in the first list the ones used to make the puree? How do you make the puree? And if you hadn't seen Fabio taking tiny little spoonfuls and nudging them into rounds, you might assume you could scoop the whole mess into the water and it would magically emerge as little balls. And any decent magazine provides sources for unusual ingredients.

This is a successful and profitable show, Bravo. You have plenty of time between the taping and the broadcast to test these recipes and write them up properly. Please do so. Thanks.

posted on November 20, 2008 at 10:42 AM

CINDY L wrote:

And as for the calcic acid--who knows?? Maybe Calcium Acetate or Cyclamic Acid.

posted on November 20, 2008 at 11:03 AM

Joe Gallatin wrote:

Could the Xantax really be Xanthan [Gum] an emulsifier (thickening agent)?

posted on November 20, 2008 at 11:13 AM

Amanda wrote:

I'm guessing Xantax means xanthan gum, which, among other things, increases viscosity. Likewise 'Calcic Acid' is probably calcium chloride (to react with the alginate) and citric acid (to modify acidity). I'm no expert, though. Some of these are available through amazon. Like Colicchio writes in his blog, this is not a truly novel technique anymore.

posted on November 20, 2008 at 11:29 AM

Taz wrote:

From watching the El Bulli video (Will is right; this is the source of the olive recipe), it looks like you can just use the olive puree without worrying about adding the mystery Xantax or calcium salt. The olives naturally have calcium. That said, are you sure he doesn't mean xantham gum and calcium citrate?

posted on November 20, 2008 at 11:57 AM

Janette wrote:

"xantax" = xantana

"calcic acid" = "calcic"

Try Amazon or Google "texturas el bulli"

I'm just dying to try this!

posted on November 20, 2008 at 1:22 PM

Diane wrote:

Try googling xanthan gum.
It will get you all the info you need about it being a colloidal coagulant (yum!) and will probably confirm my guess that Xantax is a brand name.

posted on November 20, 2008 at 2:05 PM

Colin wrote:

xantax is probably xanthan gum and the calcic acid is most likely calcium lactate. The Calcium Lactate is a binder and the Xanthan Gum is a stabilizer which would keep the olive 'balls' from melting at room temp.

posted on November 20, 2008 at 2:37 PM

Dan Kirby wrote:

calcic acid is really calcium lactate, and xantax is really xanthum gum.
xanthum gum is a powdered emulsifier and also can be used to thicken sauces without cooking it.

posted on November 20, 2008 at 2:38 PM

Mr. H wrote:

I recall Fabio being praised for his grilled lemon. Look! There's a grilled lemon slice on the plate in the picture. but, no there is no mention of a lemon in the recipe. Looks like the recipe needs to be re-posted without the anti-psychotic drug (:-)) and with mention of the lemon. I'm glad this won though.

posted on November 20, 2008 at 3:48 PM

Read wrote:

I think you'll find the recipe calls for Xanthanum, which is a natural thickning agent.

posted on November 20, 2008 at 4:02 PM

Read wrote:

I think you'll find the recipe calls for Xanthanum, which is a natural thickening agent.

posted on November 20, 2008 at 4:02 PM

Gayle wrote:

Perhaps they meant Zantac (Ranitidine hydrochloride), the OTC antacid medication? It's commonly misspelled & mispronunced as Xantax...

posted on November 20, 2008 at 4:03 PM

Brad wrote:

I've done these before. It should be XANTHAM GUM and CALCIUM CHOLORIDE.

This is the recipe I've used in the past. It works really well.

Spherification 101

Spherification means exactly what it sounds like it means. It’s the process of taking liquid, which takes the shape of its container, and reshaping it into a sphere. The liquid is barely solidified on the outside, and left to be itself on the inside – a raviolo with itself as both delicate skin and liquid filling.

The technique relies on a simple gelling reaction between calcium chloride and sodium alginate: enrich a tasty liquid with either calcium or alginate and then drop it with a squeeze bottle, syringe, spoon, or whatever else will get the job done, into a bath of either calcium or alginate. After a certain amount of time (the longer the time, the thicker the jelly-shell that develops) gently remove, rinse, and serve.

At el bulli, where Ferran Adria first made the olive spheres and coined the term, they’re truly perfect spheres. Adria’s kitchen uses a machine to shake hundreds of droplets at a time from a group of tubes into a bath below, allowing the spheres to form as they fall through the bath. In his classic trompe l’oeuil dish, spherified melon juice is so small and perfect that it passes for caviar. In his more recent dishes, Adria has refined the technique to contain solids and encapsulated individual mussels in a soft skin of brine filled with warm mussel liqueur.

At the International Chefs Congress, Jose Andres presented his tribute to Ferran Adria and the technique, examining the natural jelly inside a tomato and recreating it with the process of spherification. He presented the two, natural and fabricated, side by side.

The technique relies on a simple gelling reaction between calcium chloride and sodium alginate but experimentation with percentages of the chemicals in the liquid might be necessary if you're not following a recipe:

Step 1: Enrich a liquid with either calcium or alginate

Step 2: Drop it with a squeeze bottle, syringe, spoon, or whatever else will get the job done, into a bath of either calcium or alginate

Step 3: After a certain amount of time (the longer the time, the thicker the jelly-shell that develops) gently remove

Step 4: Rinse and serve

Jose Andres of Cafe Atlantico on StarChefs.com
Jose Andres teaches Spherification 101 at the International Chefs Congress

Liquid Olives Ferran Adria
Chef Jose Andres of Café Atlantico – Washington DC
Adapted by StarChefs.com
Yield: 8 Servings

Ingredients:

* 1.25 grams calcium chloride
* 200 grams green olive juice, strained well
* 0.75 grams xantham gum
* 2.5 grams alginate
* 500 grams water
* 1 gram sodium citrate

Method:
Blend the calcium chloride into the olive juice and allow it to sit for two minutes. Next add the xantham gum to the mixture and blend for 1 minute. Allow the liquid to sit in the refrigerator overnight or use a vacuum machine to extract all of the air bubbles.

Meanwhile, blend the alginate into the water, then add the sodium citrate to the mixture and blend for an additional minute. Allow this water mixture to rest in the refrigerator overnight or use a vacuum machine to extract all the air bubbles.
With a deep, rounded tablespoon, scoop a spoonful of the olive juice and carefully drop the liquid into the alginate water. Slightly agitate the submerged olive to prevent it from sticking to the bottom of the container. Allow the olive to sit in the alginate water for two minutes before removing it and rinsing it in plain water. Once rinsed, the olive may be stored in extra virgin olive oil. The holding oil may be flavored to your preference.

posted on November 20, 2008 at 4:44 PM

eurowolf wrote:

your basic molecular castronomy ( ell bulli) and I buy ingredients from
http://www.le-sanctuaire.com/

posted on November 20, 2008 at 6:40 PM

Colin wrote:

xantax is a commercial name for the food chemical Xanthan Gum. It is a food thickener which doesn't need heat to thicken. Thickening the olive mix is important in holding the spheres together. Calcic acid can be substituted for other calcium agents such as Calcium Lactate, Calcium Chloride, or Calcium Citrate. When mixing the chemical agents with water, it is best to use a blender or immersion blender. This is the simple technique known as "reverse spherification". Yes, Ferran Adria has done this exact olive recipe years ago.

posted on November 20, 2008 at 7:08 PM

Mike wrote:

Xantax = Xanthan Gum
Calcic Acid = Calcium Chloride

posted on November 20, 2008 at 8:49 PM

Pat wrote:

I'm guessing xanthax is really Xanthan gum. Calcic acid is not an american form, perhaps Calcium carbonate??????
I think Bravo tv owes us a clarification AND please convert grams and liters to oz. and quarts please......

posted on November 20, 2008 at 9:09 PM

Philippe Vandeweghe wrote:

Could you, please clarify what are the ingredients used in the spherical olives. What are xantax, Calcic acid and algimate? Where can you find these ingredients? Thank you.

posted on November 20, 2008 at 9:45 PM

Dave Knight wrote:

In regards to the ingredients used in the olive spherification;
Calcic acid is basically citric acid, used to balance ph.
My guess on Xantax is that it would be a brand name for xanthan gum, it would make sense to use this in this kind of application.
You can usually find citric acid and xanthan in bulk in most organic food stores. Sodium Alginate and other hydrocolloids can be found online from dcduby in Vancouver, or le sanctuaire in San Fran. Both companies also sell citric acid and xanthan gum.
Calcium Chloride is usually used in this application, surprised not to see it in this recipe.

posted on November 20, 2008 at 10:55 PM

Kit wrote:

If you watch Lee Anne's video for how to make this dish, it's called "xanthan gum", hopefully that's more helpful!

posted on November 20, 2008 at 11:45 PM

Dee wrote:

I'm thinking Xantax is probably Xanthum gum.

posted on November 21, 2008 at 5:54 AM

chefdon@cranebrook.com wrote:

calcic acid. is the proper name..although the technique he used is considered reverse sphericatin..inwhich you take an calcium enriched solution using either calcium chloride or calcium gluconate. and drop it in to an algin ated bath...this method gives gives a longer shelf life .the opposite way of dropping an alginated solution into a calcium bath...continues to "cook" after you you rinse it.. it's not xantax gum it's xantham gum ...its used in a lot of baking applications and is real easy and cheap to find online ..if there is a whole foods near you im sure you can get all all of that fun stuff....i agree that it is a 100% rip off of el bulli 's amuse.. but still kinda cool to watch some one pull it off during a service at CRAFT

posted on November 21, 2008 at 6:59 AM

Syndie wrote:

If you go to the "print it" version, it shows the correct spelling of the ingredients:

Spherical Kalamata Olives:
400 grams olive puree
1.8 grams Calcic Acid
1.3 grams Xanthan Gum
1.5 liters water
7.5 grams Sodium Alginate or Algin

Thank you

posted on November 21, 2008 at 6:03 PM

Cara wrote:

Here is a site where I found the ingredients for spherification: http://willpowder.net/products.html
They appear to sell in small enough quantities for practical experimentation at home.

posted on November 22, 2008 at 6:25 PM

Wanda wrote:

Thanks, Fabio, for the recipe. The olives were a hit and look beautiful.

A'Bientot,

Wanda

posted on November 23, 2008 at 10:58 AM

Sandra wrote:

Probably can find these "chemical" ingredients in EM Science, Aldrich or T.D. Baker....

posted on November 23, 2008 at 12:52 PM

StEpHaNiE wrote:

I think this would be a great dish with just PLAIN OLD FASHIONED olives on the plate, too!
(for those of us who don't play with chemistry sets....not knockin' you if you do, please go for it.....I'm just a very simple cook!)

posted on November 23, 2008 at 2:27 PM

lisa wrote:

I thought they only had 45 minutes for challenge....The recipe states 3 hours!!! What is the deal?

posted on November 24, 2008 at 3:48 AM

Dan wrote:

I've got the various chemical ingredients, but the olive puree has me a little concerned. Anyone have a recipe/technique beyond just an emersion blender and some kalamata olives?

posted on December 4, 2008 at 2:35 PM

Justin wrote:

Here you guys go:

Liquid Olives Ferran Adria
Chef Jose Andres of Café Atlantico – Washington DC
Adapted by StarChefs.com
Yield: 8 Servings

Ingredients:

* 1.25 grams calcium chloride
* 200 grams green olive juice, strained well
* 0.75 grams xantham gum
* 2.5 grams alginate
* 500 grams water
* 1 gram sodium citrate

Method:
Blend the calcium chloride into the olive juice and allow it to sit for two minutes. Next add the xantham gum to the mixture and blend for 1 minute. Allow the liquid to sit in the refrigerator overnight or use a vacuum machine to extract all of the air bubbles.

Meanwhile, blend the alginate into the water, then add the sodium citrate to the mixture and blend for an additional minute. Allow this water mixture to rest in the refrigerator overnight or use a vacuum machine to extract all the air bubbles.
With a deep, rounded tablespoon, scoop a spoonful of the olive juice and carefully drop the liquid into the alginate water. Slightly agitate the submerged olive to prevent it from sticking to the bottom of the container. Allow the olive to sit in the alginate water for two minutes before removing it and rinsing it in plain water. Once rinsed, the olive may be stored in extra virgin olive oil. The holding oil may be flavored to your preference.

posted on December 4, 2008 at 3:26 PM

Jennifer wrote:

Just a wonder: do you ever cook the meat?

I agree with many other comments, a recipe is useless without more details, especially for the amateur chef. I can't think it's that difficult to give more thorough directions, so please do - it's tough to appreciate Top Chef fully when you don't have the tools to experience the food!

posted on December 7, 2008 at 11:55 AM

Sue wrote:

To - Jennifer: Carpaccio is raw by definition. But I want to know what happened to the grilled lemon? Was is seasoned? Was it brushed with oil?

posted on December 18, 2008 at 10:28 AM