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. 

You may also like...

Fragrant Corn Chowder

Time to welcome the cosy season with a steaming bowl of goodness! This recipe comes to us from the 2023 Green Michelin Star winning restaurant championing all things seasonal and sustainable—Apricity in Mayfair. With this steaming bowl of chowder, their team says "Adieu!" to summer salads and welcomes the arrival of luscious, harvest-time dishes like this one. It will pair beautifully with any punchy extra virgin olive oil like our Spanish one or Croatian ones. Here's the method: Serves 3-4 ...


Don't Drizzle. Pour!: A Q&A with Johnny Madge

In the depths of early lockdown when we really couldn't leave our homes, I was desperate to taste and learn more about olive oils. We had our oil from Crete, and some others I'd been able to find in the UK, but I needed something extra... Enter Johnny Madge, an international judge and one of the leading olive oil "tasters" in the world (more on that later)—and one of the most passionate ones I've met to date. After a guided virtual tasting with a selections of oils he sent us from his favour...


The Ultimate Andalucían Travel Guide

Discover a more "tranquilo" approach to travel with our guide to Spain's sunny south. We're talking what to eat, where to go, and why you’ll love it... “Those who don't have too much of a plan are often the ones that have the best time. When some travellers get frustrated with the late eating hours or shops closing for siesta, I tell them to be a trout, not a salmon.” — Alexis Kerner, international olive oil judge and sommelier based in Sevilla. Andalucía beckons the curious traveller. Co...


@citizensofsoil

FOLLOW US
x