Charcoal oil
Charcoal oil is a seasoning oil flavored with burned charcoal that gives dishes a taste that is reminiscent of grilled food . It was invented by Ferran Adrià , one of the co-founders of molecular cuisine . One of his best-known dishes is vegetable jelly with charcoal oil, which, although not in preparation, appearance and texture, is similar in taste to traditional, grilled vegetable starters in Mediterranean cuisine.
To produce charcoal oil, selected wood is first of all largely burned. As with grilling and smoking, the type of wood influences the taste (Adrià himself uses holm oak ). When the wood has burned down and resembles glowing charcoal, it is placed in a metal container and extinguished with tasteless vegetable oil (such as sunflower oil ). Through maceration , the aromas of the burned wood gradually enter the oil. After at least twelve hours, the part of the oil that has not been absorbed by the charcoal and ash can be sieved off and filtered (around a quarter of the amount originally added).
Like other seasoning oils, charcoal oil is only added sparingly to dishes towards the end of preparation.