Amphyra

Future of Olive Oil - Glass Challenge

Amphyra is a speculative product to create yeast oil at home. The name combines the Greek words “Amphora” (ancient oil vessel) and “Myra” (oil).

Olive Oil, often called liquid gold, is highly affected by climate change, through droughts and plagues, leading to fraught by adulteration. Yet these kind of healthy fats remain essential to our diet.
Scientists are creating energy-friendly alternatives using a fermentation process with yeast (Trichosporon oleaginosus), which is fed with bread waste, and enzymes, which extract the produced lipids from the yeast. Through centrifuging, the oil is separated from the remaining liquid, requiring no additional energy nor toxic chemicals.

In a soon-to-be future, this oil production would be possible at home:  Amphyra uses glass for its scientific properties and its cultural use in tableware. The main vessel shape meets scientific needs while evoking ancient oil production. A gentle push starts the structure spinning, mixing the ingredients and centrifuging the liquids, creating oil within one vessel.

The different glass spheres portion, store and color-code the ingredients, serving simultaneously as lids. Rippled blown glass plates have been designed to harvest the oil and provide a pleasant dipping for the diners.
In this way we hope to unite future food production with familiarity, craft and community.

How might our food rituals evolve amid climate change, with science while preserving culture and pleasure?

In collaboration with Juni Sun Neyenhuys
Glass Blowers Zachary Compton & Slate Grove
Photos by Anne Kinnunen