Olive Oil, Savoury to Dessert
Six olive oil preparations, appetizer to dessert: an oyster starter, a scallop broth, a red mullet stock, oil pearls, a ganache and an ice cream.
Matteo Ferrantino
Chef & Owner, bianc · Hamburg
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What you'll learn
6 Lessons, 32 min total
About this course
Olive oil stops being a dressing here and starts being a working ingredient. The olive oil dessert lessons go furthest: a white chocolate ganache set with oil in place of cream, and an olive oil ice cream with grilled pineapple. Ahead of them, an oyster appetizer, a scallop broth, a red mullet stock and olive oil pearls.
The through line is what fat actually does. Oil carries aroma, sets texture and emulsifies, so one bottle works as the base of a broth, as a pearl suspended on a fish course, and as the fat phase of a ganache. Temperature, ratio and what the oil is emulsified into are the only variables that move.
Six lessons, thirty-two minutes. You finish able to put olive oil where cream or butter used to sit, savoury or sweet, and to pick the oil that suits the job in front of you.
"Olive oil isn't a finishing touch here, it's the ingredient the whole dish is built around."
Matteo Ferrantino · Chef de Cuisine @ bianc
Lessons
6
Video
32 min HD
Recipes
7
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Build an olive oil broth and a red mullet stock that carry aroma without frying.
Suspend olive oil pearls that keep their shape on a plated red mullet course.
Set an olive oil and white chocolate ganache without splitting the emulsion.
Churn an olive oil dessert: ice cream served against grilled pineapple.
Olive oil today, french sauces tomorrow.
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Meet your instructor
Matteo Ferrantino
Chef & Owner, bianc, Hamburg HafenCity · Two stars since 2022
Matteo Ferrantino is an Italian chef and the owner of bianc in Hamburg's HafenCity, which has held two stars since 2022. He started cooking at ten in a local trattoria, then worked in Mallorca.
He cooked at Hangar 7 in Salzburg and spent five years at Vila Joya in the Algarve before opening bianc in 2017. His cooking is Mediterranean in method rather than in menu, which is why this class runs a single Mediterranean ingredient across all six courses.
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Who is this course for?
Wherever olive oil sits in your cooking
First-time and practised cooks who want one oil carried from an oyster through to ice cream.
One ingredient across a whole menu
Cooks who want a scallop broth, olive oil pearls and a white chocolate ganache, each built on olive oil.
Anyone who loves a good olive oil
Oysters, scallops, red mullet and ice cream, cooks who want olive oil past the final drizzle.
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