Pineapple/Olive Oil

Preparation info
  • Serves


    • Difficulty


Appears in

By Sat Bains

Published 2012

  • About

Using nitrogen to make the olive oil granita enables us to loosely scatter it over the pineapple. There’s mustard frill to add a bit of kick, and olive oil. As you pick each spoonful up you get a combination of each ingredient, allowing your palate to be refreshed by the pineapple, and you get an almost acetic, bitter note, from the olive oil.