Oil jellies have been off my mind for a number of years. The problem is that I could not for the life of me figure out a way to gel oil. In fact, I still have not figured out how to gel oil in a clear state. Yet, actually we have if you can accept the fact that we have taken a few liberties to get to the end result.
My thought process was triggered by two of our previous broths: brown butter and white truffle. Both broths, really consommes, were based on high fat products, butter and oil. Both high fat ingredients
infused the water base of our broths. Now that is interesting. Something high in fat, all fat can become clear and then easily jelled. It is frustrating that it took me so long to see past the end of my nose. The good news is I was finally able to see. And so I set about making an olive oil flavored broth which I could then clarify and eventually gel.
And it worked. The broth has the nose and flavor of the oil without the oil. We now have a clear broth of olive oil in the refrigerator which, come tomorrow morning will have turned into a clear olive oil jelly. Of course now we need to figure out what the heck we are going to do with the broth and jelly. I guess one reason for the lack of a list of ideas for 
olive oil jelly is that I did not think I would actually get to the end. Some thoughts are to drape and dollop with the jelly while the broth can be a sauce or a whipped topping. These ideas are merely based on out past endeavors. We shall see where we actually end up.
Similarly, with the advent of olive oil jelly the doors are now wide open to all other kinds of oil jellies from walnut to pistachio to the myriad of ideas I have yet to stumble upon.
