2 gelatin sheets
¼ cup O&O 8 Hojiblanca olive oil
10 cherry tomatoes
O&O Atlantic Fleur de sel
To prepare sauce, soak gelatin in ½ litre of water. Bring the water to 50°C and let the sheets melt. From this mix, prepare emulsion to obtain a rich creamy texture to which salt will be added.
On a tapas spoon, spread a small amount of creamy olive oil, paired with a piece of grilled bread, ½ a cherry tomato and fleur de sel. Decorate with parsley.