Olive Oil Gelato Unexpected x Aromatic x Delicate


For this ice cream, our gelatiere selected Aurora, an organic olive oil from Sicily produced by Cédric Casanova, founder of La Tête dans les Olives. It’s mildly fruity aroma offers notes of spices and peppery artichoke hearts. To add a bit of chewiness and a play of textures, large black “ciccione” olives are fermented, dehydrated and cut into small pieces before being mixed into the ice cream. This is a surprising recipe for the more adventurous palate.

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