DAY 1 – Preparation

1. Prepare the Alginate Bath: Mix the sodium alginate in the distilled water using an immersion blender until the sodium alginate is completely dissolved – about 3-4 minutes. Refrigerate and let it rest for 24 hours so that the air that has entered the mixture disappears and the sodium alginate is completely rehydrated
2. Prepare the Olive Juice: Strain if using olives packed in brine. Use a juicer to extract the juice from the olives
3. Combine the olive juice, calcium lactate glutonate and xanthan gum: Stir together the calcium lactate gluconate with the olive juice, then mix in the xanthan gum powder and leave it to hydrate for 1 minute. Mix with an immersion blender at medium speed and refrigerate for 10 minutes. Check the density of the olive juice. It should be like a thick sauce. If it is too liquid, add some Xanthan in small increments of 0.2 g and repeat the process. Refrigerate for 24 hours to allow air to escape the mixture
4. Infuse the Olive Oil: Crush the garlic. Warm the olive oil in a pan over lowest heat, then add the garlic, herbs and peppercorns. Remove from heat, transfer to an airtight container and store in a cool dry place.

DAY 2 – Making the Liquid Olives

5. Prepare a container with a flat bottom to store the liquid olives that will hold the infused olive oil and is deep enough to cover the olives. Fill it with the infused oil
6. Prepare a large cool water bath to rinse the liquid olives after they have “cooked” in the alginate bath and have both a slotted spoon and 5ml teaspoon at the ready, with a few paper towels next to a running faucet.
7. Make the Liquid Olives: Remove the alginate bath and the refrigerated olive juice from the fridge. Scoop the olive mixture with a half sphere 5ml measure spoon and carefully pour it into the alginate bath in batches of 5-6 to control the “cook” time. Don’t let the liquid olives touch in the bath because they will stick together. Let the olives “cook” submerged for about 2½ minutes in the alginate bath and then carefully remove one at a time using a slotted spoon. Rinse them gently in the water bath, drain and transfer them to the storage container with olive oil and keep in a cool place until ready to serve.
   1. If they remain floating, gently push them under so the top will “cook”
   2. Wipe the outside of the sphere spoon between each use to prevent drips and do not let the spoon touch the alginate bath
   3. Rinse and wipe the slotted spoon with a paper towel after each sphere is placed in the olive oil
   4. If they fall to the bottom, periodically stir to gently move them so the bottoms get more contact with the bath

SERVING

Serve on appetizer spoons or Chinese soup spoons with lemon zest and basil garnish