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Olive Oil Gelato?

This week I am going to ask you to open your mind. I mean wide open. Now just a little bit wider. Okay, we are getting close.

When people come back from their Italian vacations, they can disagree on many things: where was the most romantic spot, which was the best bowl of pasta or who was the creepiest taxi driver. However, there is one thing they all agree on. The gelato. It is Amazing. With a capital A. Of course there are those classic flavours: Fragola, Limone, Cioccolato, Nocciola, Pistacchio (are you drooling yet?) and Olive Oil. I lost you right? Yes, I said olive oil. And yes, I admit it isn’t ranked up there in the top 5, maybe not even in the top 10. But it should be. Here is why:

1. It is downright delicious. The first time, you find it a bit unusual. The second time, it’s pretty tasty. After the third time you are waking up in the middle of the night after sordid dreams involving gelato.

2. It is versatile. This gift from heaven can be a dessert with a drizzle of dark melted chocolate, or along side sliced ripe Okanagan peaches or as an accompaniment to my other favourite EVOO dessert – Olive Oil Cake.

3. It has an alter-ego. At your next sit down feast, serve olive oil gelato to freshen the palate between courses. They will be calling you fancy-pants and inviting you to compete in Top Chef Canada in no time.

4. It is sinfully easy to make. Here is how:

There are only 4 ingredients in the recipe so quality really counts. Using a scale, measure out the following ingredients:

  • 1000g of whole milk
  • 200g of extra virgin olive oil
  • 200g of sugar
  • 10g of sea salt

Heat 400g of milk with the sugar and the salt until it is completely melted.  Add the rest of the milk and let it cool. Add the olive oil – again make sure it is a fruity oil with a perfumy scent – and blend well with a hand blender. Transfer the mixture into an ice cream machine and follow the instructions for preparation. If there is too much of the milky-evoo goodness for your ice cream machine, it can be kept in the fridge in an air tight container for a couple of days.

That’s it! You are now officially a gelato master.

I seem to be a little Tuscan focused these last few weeks but I can honestly think of no better evoo to make this with than Le Trebbiane from Frantoio Franci. And with that I am off to arm-wrestle my kids for the last scoop of gelato.


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