When a Michelin-starred chef takes an interest in extra-virgin olive oil, original and innovative ideas are born. Take the case of Davide Oldani, chef of D’O in S. Pietro all’Olmo in Cornaredo (MI), who had already used extra-virgin olive oil in the past for some original experiments: for example, the “oil powder” created in collaboration with Fratelli Carli, an EVO-oil powder which, thanks to the presence of maltodextrins, can be used as an ingredient in various dishes, from first courses to main dishes to pastries.
Even more original is the recent beeswax and extra-virgin olive oil candle, served in his restaurant not to light the table, but to be eaten as an appetizer. The candle is edible, made of beeswax and flavored with an extra-virgin olive oil which, during the latest edition of Tuttofood in Milan—as presented by D’O’s executive chef Alessandro Procopio—was specifically a monocultivar Taggiasca Olitalia, thanks to a collaboration with the brand.
More specifically, the candle appears as a true gastronomic sculpture with a lit wick: the beeswax shell can also be seasonally flavored, using different natural extracts depending on the period of the year.
After a few moments, the flame goes out and the wax melts and is spread on a soft sponge-bread. A simple object, once used in everyday life, reveals its true nature as an artistic creation and shows how typical Italian ingredients can be reinterpreted in a creative, gourmet way.