After scouring the internet, I think the molecular gastronomy recipe that stood out the most to me is the olive oil chip. The chef, Ferran Adrià wanted to showcase olive oil in a new way. He wanted to make olive oil into a solid, something more tangible than its liquid form.
He achieved this through the olive oil chip. By using a a substance known as obulato which is a tasteless edible film. This film dissolves rapidly in water but not oil. People who have tasted it remarked that it was the purest olive oil they have ever tasted.
Personally, I do not understand why we need to go to such lengths to create solidified olive oil in the form of a chip from a culinary standpoint. Frim reading more I have come to the conclusion that molecular gastronomy is more about art than it is about cooking. Although I can’t understand it, I can appreciate the efforts that molecular gastronomists put into their craft.