Caviar has long been the symbol of self-indulgence and luxury. The small crumbs that gleam like black pearls are prized for their pleasant flavor. Defined as salty, non-fertilized fish eggs from paddlefish or sturgeon, caviars are highly regarded by the upper class and culinary enthusiasts. There are different sources through which these eggs are extracted, but one of the most notable is the beluga. It’s the source through which the most popular ones are produced. Beluga sturgeon can grow up to 20 ft in length and weigh 600 kg or more.
Often considered as the king of caviar due to its rarity, Beluga caviar is valued for its rich creamy flavor that can be compared to the consistency of butter. It is sourced from the most expensive beluga sturgeon known for its soft exterior texture, exceptional flavor and larger pearls. The color of pearls can range from light grey to black. Their color variation doesn’t have any effect on their taste. These pearls taste heavenly regardless of their color. Golden colored caviars are also available, but if you’re looking for black caviar, you’ve found just the right place to indulge your cravings.
OLMA is the only company that sells real beluga caviar in USA. We offer hybrid caviars composed of Huso Huso(x) and Acipenser Ruthenus(y). With more beluga in it than anything else, our beluga caviar is the finest food delicacy you can find out there! Quality harvest and freshness are what we are after.
We deliver only the freshest and finest caviar to our customers. With its rich creamy taste and fresh sea scent, there’s nothing better than enjoying a plate of caviar with a glass of vodka in hand. OLMA imports different varieties of the best caviar at competitive prices to meet everyone’s tastes and budgets. For real beluga caviar, you only place to trust is OLMA Food.
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The more you buy, the more discounts you get! Keep shopping! Enjoy delicious Caviar!
There are many ways to buy fresh caviar nowadays. The best option is certainly on our own web store www.olmafood.com, but out of all available options the worst way to do so is to buy from eBay!
It has come to our attention that some eBay sellers are selling some sort of caviar under our brand. It not only violates our trademark, but also creates potential health risk.
We have contacted eBay with product removal request which they have granted, but these sellers might try to start selling again. So for your safety, please note:
- We have never sold caviar on eBay.
- We are not affiliated with any eBay seller that might pretend to sell our products.
- The caviar that they sell using OLMA labels is not made by OLMA.
- Buy caviar only from verified source, don’t risk!
Caviar is a fast spoiling product that needs to be appropriately handled, stored and shipped. Never buy Caviar from unverified source!
- 1/2 lb piece raw Grade A duck foie gras at room temperature
- Salt and pepper to taste
- 2 tsp canola oil
- 2 tbsp balsamic vinegar
- Special equipment: a 10-inch
Cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.
These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.
- 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
- 1/2 cup warm water (110 degrees)
- 1 cup all-purpose flour
- Coarse salt
- 1/2 cup low-fat buttermilk
- 1 tablespoon unsalted butter, melted, plus more for pan
- 1/2 teaspoon sugar
- 2 large eggs, separated
- Creme Fraiche (https://www.olmafood.com/store/creme-fraiche/)
- Salmon Caviar (https://www.olmafood.com/salmon-caviar/)
sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes. Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes. Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. Transfer to a parchment-lined tray, and let cool for 30 minutes. Garnish with creme fraiche and caviar.
2014 was a big year for OLMA. We have opened our flagship OLMA Caviar Boutique and Bar in Plaza Hotel, reinvented our web store, got to know some of you personally on Facebook, Twitter and recently Pinterest and much, much more. This all would not be possible without Your support! Together we have reached new heights, and we look forward serving you in the New Year.
We wish you a prosperous and wonderful 2015!
- 1 one-pound loaf brioche, cut into 1/2-inch thick slices
- 2 tablespoons unsalted butter
- 1 eight-ounce container creme fraiche
- 2 ounces black caviar, or more
- Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices. Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
- Place a dollop of creme fraiche on each round, and top with caviar.
- 12 quail eggs
- 1 baguette, cut into 24 slices
- 8 ounces of WHITE STURGEON CAVIAR
Place quail eggs in a small saucepan filled with water, and bring water to a boil. Boil 30 seconds, and turn off heat. Cover. For slightly soft eggs, let eggs stand in hot water 2 1/2 minutes; for firmer eggs, let eggs stand in hot water 2 minutes more.
Prepare a bowl of cold water. Remove eggs from hot water; submerge in cold water. Let eggs stand 5 minutes. Remove from water, and remove shells.
Preheat oven to 400 degrees. Place bread on a baking sheet; toast until golden brown.
Slice eggs lengthwise; cover loosely with plastic wrap. Spread 1 teaspoon caviar on each piece of toast, top with half an egg, and garnish with 1/4 teaspoon caviar. Serve.
Really cool idea from Martha Stewart Collection. For extra credit from your friends, serve with mini shots of vodka.
- 1 medium purple potato (3 ounces)
- 1 tablespoon salt
- 2 cups hot water
- Vegetable oil for deep-frying
- 2 tablespoons OLMA creme fraiche
- 3 ounces OLMA black caviar
- Slice potato paper-thin on a mandoline. Dissolve salt in the hot water; add potato. Soak until water cools completely, about 20 minutes.
- Heat 2 inches oil in large heavy-bottom pot until 350 degrees on an instant-read thermometer. drain potato slices; pat dry. Fry in batches until crispy but still purple, about 1 minute. Transfer to a paper-towel-lined plate. When cool, top each with 1/4 teaspoon creme fraiche and 1/4 teaspoon caviar. Serve immediately.