Olive oil foam!

There have been a lot of ways of presenting olive oil, there has been olive oil powder using maltodextrine or making crunchy chips using kuzu starch I came across this new recipe.Olive oil foam is a great innovative way to incorporate olive oil with a different texture to any dish. The olive oil foam is very easy to make. You just need extra virgin olive oil, glycerin flakes and an ISI Whip. It is served warm.
Olive Oil Foam Ingredients- 200 g (7 oz) extra virgin olive oil
- 16 g (0.5 oz) glycerin flakes
- salt

















Preparation- Heat the olive oil and glycerin flakes at low temperature until they reach a temperature of 60 °C (140 °F)
2- Stir until the glycerin flakes dissolve.
3- Season with salt. Keep in mind that volume will expand 3 or 4 times after foaming so add some extra salt.
4- Pour mixture into ISI Whip with desired nozzle, screw 1 cream charger (2 if using 1L ISI Whip) and shake vigorously after each one.
5- Serve warm. If it gets cold or you want to use it at a later time, place the ISI Whip in a double boiler until it reaches a temperature of 32 °C (90 °F).
Serving Suggestions

- With grilled asparagus and black olives.
- With lobster.
- With tomatoes and bell peppers.
- With fresh caviar.

here is a video to show the same recipe with sosa emulsifying paste, the same texture and effect can be achieved by adding gellan gum or xanthan gum.