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Julienne Bruno's olive oil chocolate mousse

Julienne Bruno's olive oil chocolate mousse

It's a pairing we keep coming back for, again and again. It's creamy, indulgent, nuanced, and yet it can be made surprisingly easy.

And combine one of our top-notch extra virgin olive oils with this with the plant-based Crematta® from the chef legends over at Julienne Bruno, and you've got a dairy-free winner whipped up in minutes.

They've been testing different styles in their kitchen this month, but this strawberries, EVOO, and nuts one will definitely have you falling in love...

Here's the method:

Serves two. Takes 10 minutes to make and 2 hours to set.

Mix all the ingredients for the mousse together.
Add more cacao powder or Crematta® to your taste.
Put in small ramequins and leave to set in the fridge for 2 hours.
Serve with a quenelle (20 grams) of Crematta® on top, a spoonful of Citizens of Soil Extra Virgin Olive Oil, and dress with chopped strawberries and a sprinkle of nuts.

Ways to make it your own:

Try different different seasonal toppings, like orange and walnuts in the winter, or fresh mint and strawberries in the summer.
For a more complex, bitter note—use our Croatian oil. For something smooth, go for our Greek. With red fruits or chiles, our Spanish oil will shine here.

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.