While enjoying a tasting at Aubocassa, an olive oil producer in Mallorca (in a 12th century estate I might add), our host mentioned that they make the most delicious Raspberry Caviar from their olive oil. “Wait, what?” we asked. The recipe is an easy one that is yummy and versatile. Graciously, the recipe was shared. I used the batch I made on ice cream, plain yogurt and cottage cheese (I made a lot!) but I can imagine it’s also delicious over biscuits, cakes, and many other ways. I hope Real Food Traveler readers will give the recipe a try and share the ways they used it. 

Save this recipe for easy and versatile Raspberry Caviar to Pinterest. Photo by Courtney Drake-McDonough. Graphic by RealFoodTraveler.com.

Hungry for more? Listen to our podcast interview with Tiffany of Aubocassa.

Aubocassa Olive Oil’s Raspberry Caviar

Recipe courtesy of Tiffany Blackman, Manager at Aubocassa in Mallorca

Tiffany says she likes to put it in the fridge for a bit but to not serve it too cold. She told me that the olive oil is not a taste, but it is more what happens when mixed with the raspberries: “It’s the texture of the caviar, the mellow sweet tangy feeling and the overall taste!”

Ingredients:

A container of raspberries – quantity is your choice depending on how much caviar you want to end up with

Aubocassa extra virgin premium olive oil

I presume the name Raspberry Caviar comes from both the decadence of mixing the fruit with elegant Aubocassa olive oil as well as the lumpy texture. Mash and blend the mixture to your desired texture.

Instructions:

Place the cleaned raspberries in a bowl and, with the back of a fork, crush the raspberries till they make a thick paste.

Taste them for acidity and add a tiny bit of sugar if needed. It has to be acidic, not sweet.

Add a generous splash of Aubocassa, a little at a time, mixing it until it’s a spoonable consistency.

Let the mixture sit at least 20 minutes. 

Serve it over whatever you like – ice cream, plain yogurt, cottage cheese, pound cake, biscuits… Use your imagination.

I stored the raspberry caviar in a small container in the fridge and used it over the course of a week or so. It kept very well.

Spooning Aubocassa Raspberry Caviar over vanilla ice cream is a natural combination.

Learn more about Aubocassa by visiting their website, here.

-Story and photos by Courtney Drake-McDonough, Publisher and Managing Editor, Real Food Traveler.com