Kalamata olive sphere, Candied lemon zest & Bronze Fennel.

Christos Siomadis

Christos Siomadis

28th April 2019

Kalamata olive sphere, Candied lemon zest & Bronze Fennel.

Sphereifical Kalamata olive, black olive "soil", candied lemon zest, parsley oil & bronze fennel.

Ideal for Amuse Bouche


  • Aromatized Extra Virgin Olive Oil
  • Ingredients
  • 1lt Iliada, Kalamata Extra Virgin Olive Oil
  • 1 Lemon Peel
  • 3 garlic cloves
  • 4 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 10 white peppercorns toasted
  • 15 gr. of fennel seeds toasted
  • Candied Lemon Zest
  • Ingredients
  • 4 lemons
  • 50 gr. water
  • 75 gr. sugar
  • 25 gr. Glucose Syrup
  • Kalamata Olive Spheres
  • Spherical Olive Ingredients
  • 500 gr. Kalamata Olives (190 gr. olive juiceneeded)
  • 10 ml. Chardonnay vinegar
  • 1.2 gr. Calcium chloride
  • 0.7 gr. xanthan gum
  • Alginate Bath
  • 1 lt water
  • 5gr. sodium alginate
  • Parsley Oil
  • Ingredients
  • 2 bunches of parsley
  • 300 gr. olive oil
  • Black olive Powder
  • 300 gr. black olives
  • Bronze Fennel to finish the plate.
  • Equipment Needed:
  • Dehydrator
  • Thermomix
  • Fine Sieve
  • Cheese cloth
  • Half sphere 5ml measure spoon
  • Stick Blender
  • slotted spoon


Start by preparing the alginate bath. Mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. Let it rest for 24 hours in the fridge to remove all the air bubbles from the mixture and the sodium alginate is completely rehydrated.
To prepare the olive juice, puree the pitted Kalamata olives with a hand mixer and strain the puree through a cheese cloth pressing with the hands. Measure the required amount of the olive juice and add the Chardonnay Vinegar.
Mix the Calcium chloride powder with the olive juice mixture and then add the xanthan gum and leave to hydrate for 1 minute. Mix with a blender at medium speed and let it stand in the fridge for 10 minutes. The mixture consistency should be like a thick sauce. Keep in the fridge for 24 hours.
For the black olive powder, dry the black olives using a paper towel and place them in dehydrator and dehydrate at 65˚C for 24 hours or until crunchy. Then grind them using a food processor to a fine powder.
For the candied lemon zest, remove the zest from lemons using a peeler and the white pith using a sharp knife. Cut into a fine julienne. Place julienned zest in a small bowl, cover with boiling water and let it stand for 30 minutes and then drain. Bring sugar, glucose and the water to a boil in a small saucepan over medium-high heat. When sugar and glucose are completely dissolved, add julienned zest, reduce heat to medium low, and cook for 10 minutes. Remove from heat, cover, and let stand overnight.
For the parsley oil, place the olive oil and parsley in the Thermo mix bowl. Blend for 6 minutes , 60˚C degrees, speed 10.
Strain the oil through a muslin cloth on top of an ice bath. Store in the fridge away from light.
For the aromatized olive oil, crush the garlic cloves and roasted in the oven for 15min/ 180˚C. Put all the ingredients into a sealed container. Keep the container in a cool dry place.
Creating the olive spheres
Remove the alginate bath from the fridge. Scoop the olive mixture with a half sphere 5ml measure spoon and carefully pour it into the alginate bath.
It is important that the spherical olives don’t touch each as there is risk of sticking together. Leave the spherical olives inside the Alginate Bath for at least 3 minutes untill set and then carefully remove them using a slotted spoon. Then rinse them very gently with water, strain them carefully and place them in the aromatized olive oil. Keep in the fridge for 12 hours.

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