Ice cream with olive oil - extra virgin single estate from Citizens of Soil

Olive oil and ice cream—it's a thing.

Introducing the breakthrough sensation that made us question: “What *can’t* you put EVOO on?”

Last summer, in a brief moment of hiatus of the London lockdown, we sat down at Michael's very favourite restaurant—Quality Chop House in Farringdon. 

They absolutely smash every meal, and this one was no different. Already head-down in trying to bring our olive oil business to life, this dessert stood out on the menu.

Bold in its simplicity. Proud in its pairing. Intriguing in its coveted place on such a short list.

But we'd heard rave reviews, both inside the olive oil world and within the foodie space, of olive oil on ice cream being a thing.

Olive oil ice cream at London's Quality Chop House restaurant

One bite—mind blown.

So once we finished harvest in Crete last autumn and brought back a bottle of our very own extra virgin olive oil, we could hardly wait to pour it over some ice cream and see if the pairing worked.

Note: Olive oils, like wine, come in many varieties and styles. Some are sweeter, greener, more bitter or have flavours that mean they wouldn't compliment a crazy mix like being used a top a creamy dessert. 

And yet, it worked. Michael was smitten. It became his new favourite thing (just maaaaybe even beating out an olive oil martini—but that's for another post).

Which bring us to this signature serve we're now owning...

  • Plain ice cream (we like vanilla*)
  • Cocoa nibs (a tablespoon per serving of ice cream)
  • Sea salt (a pinch per serving)
  • Single estate extra virgin olive oil (ours is killer here!)

The amount of EVOO depends on you. We like to pour it like we would chocolate syrup, but if you're hesitant in the first go—about 1-2 tablespoons per serving would suit.

*We prefer it over plain vanilla, but we’ve also used Hackney Gelato's pistachio, almond & lemon (though surprisingly preferred it on their butterscotch), as well as Booja Booja's chocolate and Jude's clotted cream.

See our attempt at TikTok here with a tribute to summer. Needless to say, we've turned this pairing obsession into a lifestyle. 

Join the Olive Oil Club

We travel the world to seek out remarkable independent producers, sourcing some of the best olive oils out there. For a revolving selection of exclusive, small batch EVOOs...
SHOP NOW

You may also like...

Greek loaded olive oil dip

Parsley and oregano bring out the notes of fresh herbs, and the saltiness of the  feta and olives balance the rich buttery flavour of this Spartan oil. This bowl of gold is the attention your olive oil deserves. Created exclusively by chef and recipe creator Anna Whitley for April’s Olive Oil Club EVOO, this dip is a taste of Greece.  To max out on flavour and retain its high nutritional value use extra virgin olive oil should be used within 45 days to 3 months of opening. So, make way for ...


Hake and spring greens with EVOO aioli.

Sustainably sourced wild Cornish hake, spring vegetables, and May's vibrant, fruity Club extra virgin olive oil from Albacete create a beautifully simple, light dish that allows the natural flavours of each ingredient to shine through.   Seasonal eating—whether it’s from the ground, land or sea—is such a simple, but effective way to eat a delicious and wonderfully varied diet. “It’s at the heart of everything I cook,” says James Holdsworth, chef and creator behind this recipe.  Our top tip:...


Shaved asparagus salad with pangrattato

Fresh asparagus, crispy pangrattato, and plenty of punchy EVOO—this dish is one of those quietly brilliant recipes that’s more about what you don’t do than what you do. No oven, no fuss, just a handful of good ingredients, treated with a little care: seasonal produce at its finest.  Today, the 23rd April, marks the “official” start of the asparagus season in the UK. So, what better way to celebrate than this vibrant salad from Bettina Campolucci Bordi?  "The secret here is in the olive oil,...


Follow us on instagram

x