So, here is our first, somewhat successful, attempt at molecular gastronomy. We used sodium alginate and calcium chloride to make this olive caviar. Our plan is to make a hand passed app that will look like caviar, yet will resemble a tapanade. Although not perfected, the fact that you can see the chemical reaction in making this interesting tapanade excites the hell out of me. Rest assured, more of this will be popping up on this blog.