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Back in 2008 Ferrán Adrià creates the first olive oil caviar. Done in small quantities the product was extremely hard to produce in the kitchen. It was because of Pere Castells, technical director of Fundació Alicia, that Caviaroli’s team started the research on how to produce the olive oil caviar. The company spent almost 3 years working full time on this project. Taken by a great motivation, for them it was both a challenge and a passion. The result was worth the hard work of theses years: the first olive oil caviar done outside of El Bulli’s kitchen was a reality and it came with a first order from Ferràn Adrià himself; he wanted 10kg ready in a week time!

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