Project Description

  • 120 gr. of water.
  • 170 gr. of sugar.
  • 25 gr. of glucose.
  • 250 gr. of Sa Resclosa extra virgin olive oil (EVOO), Arbequina variety.
  • 1/2 vanilla pod.
  • 5 large gelatin leaves or 10 small hydrated ones.
  • 100 gr. of sugar to coat the gummies.
  • Lemon juice.


  1. Put the sugar, water and glucose into the vase, and warm for 7 minutes/ 90º/ speed 1.
  2. Programme 3 minutes / speed 4 and start adding oil through the lid without taking the cap off, in order to achieve an homogeneous emulsion.
  3. Open the vanilla pod, and scrape the flesh with the tip of a knife.  Add it into the vase together with the drained gelatin, and mix 10 seconds / speed 4.
  4. Put the sugar, water and glucose into the vase and warm for 7 minutes / 90º / speed 1.
  5. Strain the emulsion with a fine strainer over a 1.5 cm height plaque or silicon mould previously spread with olive oil.
  6. Once cool, remove from the mould helped by a paring knife and a wide spatula, upon a cutting board.
  7. Cut the gummie sheet in rectangles of 3 x 1.5 cm and coat with sugar.  End with a tip of lemon juice and present.