Caviar made with olive oil. This product was originally created in the kitchen at the infamous El Bulli restaurant in Spain, where only a very delicate and unstable 300g could be produced a day. Now, after 4 years of development, a method has been found to keep the product stable for larger scale production. In one 200g jar there are 150 to 200 portions (10 pearls = 1 gram, which is what you need per serving). The pearls melt at just 70 degrees. The caviar is made with natural or flavoured picual and arbequina olive oil and is available in both 50g and 200g jars.