This recipe appears in:Have You Tried Modernist Cuisine at Home?
Tapioca maltodextrin is a slightly sweet modified starch that will thicken and stabilize liquids high in fat. Since it can absorb more than its weight in liquid, it can transform fat into a powdery substance that melts on the tongue. Use olive oil powder in dishes for an extremely rich feel in the mouth, such as on lobster. You can replace the olive oil in this recipe with any flavored oil; nut oils like hazelnut and pistachio come to mind.
You can buy maltodextrin (also called malto and N-Zorbit M) at L'Epicerie.
Update: A reader below reported that the measurements below didn't provide enough maltodextrin to turn the olive oil into powder. There are lots of oil powder recipes out there with significantly different measurements. This one uses relatively little maltodextrin, and while it didn't cause any problem for me, feel free to add more if need be. These oil powders are fairly forgiving and do not suffer much from adding more maltodextrin.
- 100 grams extra virgin olive oil
- 31 grams tapioca maltodextrin (31% weight of oil)
- Small pinch fine salt
Combine ingredients in medium bowl and whisk together until powder is fully integrated into oil and clumps form into something like lumpy biscuit dough. Transfer powder to fine mesh strainer. Push mixture through strainer using whisk in circular pattern; this will create a fine powder. Store in a dry container or use immediately.