Oysters, Olive Oil, Garlic

Olive Oil Puree

 200 g water

 200 g olive oil

 3 g agar

 TT salt

Bring the water and agar to a simmer, simmer for 1 minute. In a blender add your oil (use the best oil you can get) and blend on medium speed. Pour your simmering liquid in to the oil and emulsify. Season with salt. Pour into a container and let set. Once set, put the solid Olive oil back into the blender and blend until smooth.

Fried Oyster

"Scotch" Oyster with garlic sausage

Fried Capers

Oven Roasted Tomatoes

Garlic Emulsion

Picked Parsley

Lemon Powder