Peaches & cream with olive oil

Lightly whipped double cream makes a pillowy base for sweet sliced peaches, balanced and elevated by cracked black pepper, oregano, and a good drizzle of EVOO.

Created to perfectly compliment the fruity nature of the Olive Oil Club’s August drop, this recipe is simple, sweet, and succulent.

Try a savoury version of this by switching the cream for stracciatella, or—for a breakfast that’s peach perfect—swap the cream for yoghurt.

Here's the method:

Whip the cream with the sugar and the zest of the lemon to soft peaks.
Segment the peaches.
Combine the juice of half a lemon with 50ml of EVOO.
To arrange, dollop the cream onto the plate and pile 4 or 5 slices of peach on top. Dress with the EVOO and lemon, then sprinkle with oregano.

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