Super-tender almonds in vinaigrette

Name: Super-tender almonds in vinaigrette
Ingredients: 500 unpitted green Manzanilla olives; 60 g raw Marcona almonds, peeled; 400 Water; g OCOO; 260 g almond stock; 15 g Sherry vinegar; 20 virgin roasted almond oil; g salt; 50 virgin corn oil; 1 g vanilla pod; 100 g coarsely ground raw Marcona almonds; 110 g Water; 10 g Water; 100 g almond milk; 0.25 gelatine sheet; g salt; 100 extra virgin olive oil; 10 virgin roasted almond oil; 50 g Marcona almonds; 1 g head of garlic; 5 virgin bitter almond oil; 10 g tender almonds; g Salt flakes

This recipe is from chef Eduard Xatruch of restaurant Disfrutar**, Barcelona.

Recipe for 10 people

Ingredients

500unpitted green Manzanilla olives

60graw Marcona almonds, peeled

400Water

gOCOO

260galmond stock

15gSherry vinegar

20virgin roasted almond oil

gsalt

50virgin corn oil

1gvanilla pod

100gcoarsely ground raw Marcona almonds

110gWater

10gWater

100galmond milk

0.25gelatine sheet

gsalt

100extra virgin olive oil

1ghead of garlic

10virgin roasted almond oil

50gMarcona almonds

10gtender almonds

5virgin bitter almond oil

gSalt flakes

Preparation

Squeeze the gelatin and dissolve in the water.
Incorporate the almond milk and season with salt.
Transfer to a Pacojet beaker and freeze.
Then pacotize and leave to thaw in the refrigerator for 1 hour without disturbing the texture.