Project Description

  • 1 l. of chicken broth.
  • 200 cl de of Sa Resclosa extra virgin olive oil (EVOO), Arbequina variety.
  • 4 bunches of spring onions.
  • Salt and pepper.


  1. Grind the spring onions and fry lightly over a gentle heat, do not let them cook until they have a gold colour.
  2. Helped by an electric whisker, grind and add the broth, resulting into an emulsion, as if we were to do a mayonnaise, at a very low speed.
  3. Add EVOO to taste.
  4. Strain.
  5. Salt and serve.