One of our most viewed recipes, popular videos, and quoted pairings— we’re now sharing our olive oil sommelier’s favourite ways to make ice cream *extra*.
Olive oil and ice cream—it’s a thing. Or perhaps it’s finally becoming more of a thing since we first wrote about it back in 2021. It was the original breakthrough pairing that made us question: “What *can’t* you put EVOO on?”
This was a game-charger for us, both for how we viewed this classic Mediterranean staple, often only used in salads and for dipping bread, as well as the full potential of this most flavourful of fats.
Why would you put olive oil on ice cream?
Since trying it at Quality Chop House a few years ago, and now in nearly every possible combination since, the combination is now something we absolutely can’t get enough of.
So, just in time for the summer, we’re rounding up the best ways to master olive oil and ice cream.
But before you pop open any old bottle in your pantry, our founder & olive oil sommelier has some top-tips:
- You *must* do this with a good olive oil. By that I mean fresh within the harvest year, and produced for quality not quantity (so none of the bulk stuff you cook with).
- Find out the style you like. Olive oils, like wine, come in many varieties and styles. Some are sweeter, greener, peppery, or bitter. You might like one of these but not the other when put on top of ice cream.
- Experiment with different ice cream bases. I always go back to a vanilla base, but flavours like chocolate, fruity, or even matcha work depending on which EVOO you use.
What are the best olive oils for ice cream?
This comes down to your palate, but some basic examples could be:
- Fruity, delicate EVOOs that are mild on the pepper and bitter notes, like our Greek oil from Marianna in the Peloponnese now in Waitrose. Another variety to look out for would be Arbequina from Spain.
- Buttery and grassy notes could come from the lush Lianolia variety found in our EVOO from Maria in Crete.
- Spice or pepper notes are alive and well in our oil from Ana in Portugal, but in general you want to look out for Mediterranean oils that are “early harvest” or made in October.
- Bitter is a style that’s not for everyone, but for those already well into your dark chocolate, strong coffee, and chilled negronis might appreciate using an EVOO from Tuscany or southern Italy. Look out for the Coratina variety. Or get the balance of all these notes with our new Croatian from Lena in the Istrian.
The best olive oil ice cream recipes.
Now, onto our favourites…
Sharing our signature serve as well as all the flavours we've tried and we love with EVOO and salt.
While it might require a little bit more effort than picking up a tub of ice cream at a local grocer, this tastes worlds better and should become a staple of your next dinner party—regardless of the season!
Yeah, we realise it’s not technically ice cream, but it falls into that category of icey, sweet desserts and the pairing opportunities with some fruitier olive oils really shines here!
Finally, how much olive oil should you put on ice cream?
This depends on how much you love EVOO. We often pour it out like you would a chocolate syrup over a dessert—like with pools of olive oil.
However, start with what you're comfortable with. One to two tablespoons per serving is a nice place to start.
You may also like...
Greek lemon & egg chicken soup
Called avgolemono (ah-vgo-le-mono), this Greek soup is a knock-out in the winter and can be made in less than 30 minutes. The combination of simply chicken broth, lemon, and egg makes a cream-like soup that’s easy to build upon with more vegetables and herbs, like winter cabbage, potatoes, carrots, and parsley. File this under peak nourishment. Are you feeling under the weather? Have this soup. Just had a baby? Have this soup. Trying to get pregnant? Have this soup. Not feeling great? Have...
Polyphenols in extra virgin olive oil. Everything you need to know.
There’s a lot of talk lately about polyphenols and the important role they play in our overall health. And while they exist in loads of plants, there are some powerful ones specific to virgin olive oils which help to explain why it's been considered a superfood since antiquity. Perhaps it’s spearheaded by a wider post-Covid health movement, or the “Zoe-fication” from new innovations and research in the nutrition space, or maybe it’s just that we’re forever chasing the fountain of youth… What...
Spinach and feta galette
It's pancake day, but we're making it Mediterranean style. This version goes green with spinach, courgette, and feta wrapped up in buckwheat flower with some drizzles of the good stuff. Just in time for Valentine's, fall in love with this gorgeous crepe from our favourite chef of the seas—Elleni Katalanos (the Green Greek Chef). Her thoughtful, colourful way of balancing nutrition and flavour never disappoints. They've been testing different styles in their kitchen this month, but this straw...