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 ...