On the jar: Copperforge Vinagreta De Aceituna
shake · vinaigrette
★★★ KITCHENPrep 5 minVinagreta de Aceituna Negra
Independent adaptation of a publicly published Oriol Castro recipe. Not affiliated with, sponsored by, or endorsed by Oriol Castro.
Vinagreta De Aceituna from a three-star kitchen.
Ratio
Ingredients
- Olive Puree — 25 g
- Olive Oil — 54.95 ml
Method
- Pour to the lines in order (bottom → top): Olive Oil.
- Add finishing notes: Olive Puree.
- Cap the jar and shake until emulsified.
Provenance
Oriol Castro works in Creative Catalan / elBulli school at Disfrutar; credentials include Michelin 3* (Disfrutar, Barcelona).
Originally published as Vinagreta de Aceituna Negra.
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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Oriol Castro (Compartir) / Fòrum Gastronòmic Girona 2013 dossier (published as “Vinagreta de Aceituna Negra”). Full citation lives in Provenance.