shake · flavored oil
★ STARRED KITCHENPrep 5 minSaffron Olive Oil
Independent adaptation of a publicly published Albert Adrià recipe. Not affiliated with, sponsored by, or endorsed by Albert Adrià.
A chef-cited flavored oil from the catalog.
Ratio
Ingredients
- Olive Oil1 cup + 2 tsp olive oil (250 ml)
- Saffron0,41 g hebras de azafrán (mortar-crushed)
Method
- Pour to the lines in order (bottom → top): Olive Oil.
- Add finishing notes: Saffron.
- Cap the jar and shake until emulsified.
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You found this recipe once. On a PantryFlex jar it’s printed in glass. Pour your pantry to the line, shake, done. No phone propped at the stove.
2 kitchens · 4 stars
- Saffron Olive Oil★ STARRED KITCHENOn the jar: SAFFRON
- Mushroom Marinade★ STARRED KITCHENOn the jar: MARINADE
- Empordà Tomato-Soy Salsa★ STARRED KITCHENOn the jar: EMPORDA
- Oil Citrus★★★ KITCHENOn the jar: OIL
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Provenance
Albert Adrià. Spanish / Catalan. Cited awards include: Michelin (Tickets / elBulli lineage).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Albert Adrià / IMEO–Stop a la Obesidad (ceviche Empordà) (published as “Saffron Olive Oil”). Full citation lives in Provenance.