Olive Oil Gelato and Give Away!

olive oil gelato

We love “exotic” ice cream flavors. Take our durian semifreddo pie for example.  Perhaps its in our Vietnamese blood growing up eating exotic fruits such as durian, soursop, jackfruit, and mangosteens that we gravitate towards the unusual rather then the usual. As the weather is heating up here in Southern California we were looking to dust off our ice cream maker and came across a tantalizing olive oil gelato recipe from Food52.com, the site where our Korean Fried Chicken won the best chicken wings recipe.   As it turns out, we happen to have a bottle of arbequina olive oil from California Olive Ranch sitting in our pantry just begging to be used in a worthwhile manner. Arbequina variety is fruity and is also quite smooth and not as pungent, a perfect olive oil variety for our gelato churning pleasures.

This was so enjoyable, we made several batches. The second batch we made some balsamic reduction and chilled it before adding it to the churning gelato at the last minute. The tangy sweetness of balsamic adds a great dimension to the buttery rich olive oil gelato and was our favorite version.

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oliveoilgelato

Olive Oil Gelato with Balsamic Swirl

Ingredients:

3/4 cup sugar
1/4 cup plus 2 tablespoons water
3/4 cup whole milk
Large pinch salt
4 egg yolks
1/4 cup plus 2 tablespoons California Olive Ranch Arbequina
3 tbs chilled balsamic reduction (optional)

Directions:

Prepare an ice bath and a empty bowl. In sauce pan add the sugar, water, milk, and salt heat on low until dissolves. In a separate bowl beat the egg yolks until frothy and combine into the sauce pan a bit at a time while continuously stirring the pan. Continue to stir on low heat until mixture thickens to a custard consistancy. Transfer to ice bath and stir until cool and refridgerate covered overnight.

Whisk in 1/4 cup of olive oil a small amount at a time until smooth. We thought the taste wasn't too overpowering so we added the extra 2 tbs. Churn in ice cream maker following manufacturers directions. To add the chilled balsmic swirl, drizzle in small amount at a time during the last minutes of churning. Freeze for another 2 hours and enjoy.

Cooks note: For instructions on how to make a balsamic reduction, see this link. Enjoy with sprinkles of sea salt or extra drizzle of balsamic reduction.

Adapted from Food52.com

olive oil gelato
When our  friends over at California Olive Ranch got wind we were making olive oil gelato, they generously donated 3 bottles of their arbequina olive oil along with 3 copies of Olive Oil Desserts by Miki Sannar to try this recipe and many more in the book.

Buy it!

You can find California Olive Ranch in most groceries stores but you can also purchase online.

Win it!

California Olive Ranch and author of Olive Oil Desserts, Miki Sannar has generously donated a bottle of arbequina and copy of the Olive Oil Desserts book to 3 lucky readers so you can taste and make olive oil desserts yourself.

Mandatory Entry

Leave a comment about how you use olive oil in cooking and or desserts. Visit California Olive Ranch to learn more.

The mandatory entries must be done otherwise the bonus entries will not count.

Bonus Entries!

1. Subscribe to our blog and leave a blog comment saying you’ve subscribed—if you’re already subscribed leave a comment saying so (1 entry).

2. “Like” The Ravenous Couple on Facebook and leave a blog comment with your first name and last initial—if you’re already like us leave a comment saying so with first name and last initial (1 entry).

3. “Like” California Olive Ranch on Facebook and leave a blog comment with your first name and last initial. (1 entry)

4. Follow both The Ravenous Couple and California Olive Ranch on Twitter and leave a blog comment after tweeting (1 entry) :
Enter to win a bottle of Arbequina EVOO and Olive Oil Desserts cookbook fr @ravenouscouple and @CA_EVOO here: http://su.pr/1gBkax

5. In addition to following us and California Olive Ranch on Twitter, you can enter one time per day by tweeting the the above #4. Leave a link to your tweet in a blog comment (1 entry per day)

US addresses only. Contest ends in 1 week on 12 am pacific time Tuesday June 7th. Winners will be selected randomly and notified by email. Congratulations to Nelly R., Marico, and Louie P for winning!

Disclosure: We were not provided anything in return for hosting this giveaway aside from the product to sample.

olive oil gelato
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79 Responses to “Olive Oil Gelato and Give Away!”

  1. 1

    Christopher sorel — May 31, 2011 @ 5:43 am

    I use olive oil to make stir fry and everything. Love it and the flavor it adds to veggies. Have not used in desserts yet

  2. 2

    Christopher sorel — May 31, 2011 @ 5:44 am

    subscribe to your blog

  3. 3

    Christopher sorel — May 31, 2011 @ 5:44 am

    like you Ravenous Couple on Facebook

  4. 4

    Christopher sorel — May 31, 2011 @ 5:51 am

    follow on twitter both and tweeted http://twitter.com/#!/cjsorel/status/75544936631644161

  5. 5

    Christopher sorel — May 31, 2011 @ 5:52 am

    follow both on twiter

  6. 6

    Carole H. — May 31, 2011 @ 6:23 am

    Though I use olive oil in much of my cooking, my favorite use is in salad dressings, especially as the weather gets warmer and there are more produce options.

  7. 7

    Carole H. — May 31, 2011 @ 6:24 am

    I subscribe to Ravenous Couple blog.

  8. 8

    Carole H. — May 31, 2011 @ 6:24 am

    I like Ravenous Couple on Facebook.

  9. 9

    Carole H. — May 31, 2011 @ 6:25 am

    I like California Olive Ranch on Facebook.

  10. 10

    Carole H. — May 31, 2011 @ 6:25 am

    I follow Ravenous Couple and California Olive Ranch on Twitter.

  11. 11

    Rob B. — May 31, 2011 @ 6:37 am

    I love using olive oil in lemon olive oil cakes. Your beautiful gelato is another great example of how one can use olive oil for dessert!

  12. 12

    Shumaila — May 31, 2011 @ 6:43 am

    I am already a subscriber of The Ravenous Couple!

  13. 13

    Shumaila — May 31, 2011 @ 6:44 am

    I use olive oil primarily for cooking and have used olive oil in many muffin recipes.

  14. 14

    Kathryn — May 31, 2011 @ 6:59 am

    Olive oil is a staple in our house whenever we need to saute something or need to make salad dressing. A vinaigrette would not be complete without a hearty dose of Olive oil.

  15. 15

    Nelly Rodriguez — May 31, 2011 @ 7:31 am

    Love making infused oils or drizzling over cakes!

  16. 16

    Nelly Rodriguez — May 31, 2011 @ 7:31 am

    I’m already subscribed to your blog!

  17. 17

    Nelly Rodriguez — May 31, 2011 @ 7:31 am

    I already like you on FB -Marnely R

  18. 18

    Nelly Rodriguez — May 31, 2011 @ 7:32 am

    I already like COR on FB -Marnely R

  19. 19

    Nelly Rodriguez — May 31, 2011 @ 7:33 am

    I follow you both and tweeted! may 31

  20. 20

    Connie — May 31, 2011 @ 8:02 am

    When I saw the picture of gelato, I woke up out of my sluggishness due to the extreme heat over here. Then I read “olive oil” and swooned! This gelato sounds absolutely beautiful. Time to dig out the ice cream machine!

  21. 21

    Anna A — May 31, 2011 @ 8:03 am

    I have already subscribed to your blog :-)

  22. 22

    Anna A — May 31, 2011 @ 8:04 am

    I would make an olive oil chocolate chip cookies :-)

  23. 23

    lynn @ the actor's diet — May 31, 2011 @ 8:23 am

    i am subscribed!

  24. 24

    Ring — May 31, 2011 @ 10:49 am

    I use olive oil for some of my pastries. The gelato looks amazing!

  25. 25

    Ring — May 31, 2011 @ 10:51 am

    I’m a blog subscriber!

  26. 26

    Vicki — May 31, 2011 @ 10:54 am

    I make an Italian cornmeal & olive oil cake that is absolutely delicious.

  27. 27

    Vicki — May 31, 2011 @ 10:55 am

    I’m a subscriber!

  28. 28

    Lisa N — May 31, 2011 @ 12:10 pm

    i love sauteeing vegetables and greens in olive oil with garlic! i also really enjoy olive oil cake – with orange :)

  29. 29

    Lisa N — May 31, 2011 @ 12:11 pm

    i subscribe to the blog.

  30. 30

    Lisa N — May 31, 2011 @ 12:12 pm

    And I already “Like” you on FB :)

  31. 31

    Amy — May 31, 2011 @ 6:34 pm

    We’ve made olive oil gelato before…it was delicious! We also made an olive oil cake at a cooking class once. Yummmmy

  32. 32

    a.tu — May 31, 2011 @ 6:52 pm

    just made an olive oil rosemary teacake with chocolate. almost more of a bread than cake, barely sweet. delicious paired with olive oil and salt.

  33. 33

    momgateway — May 31, 2011 @ 8:41 pm

    Recently, I’ve been using olive oil in all my cooking after being diagnosed with malignant lung cancer.

  34. 34

    momgateway — May 31, 2011 @ 8:42 pm

    I am a subscriber to your blog.

  35. 35

    clara — June 1, 2011 @ 8:17 am

    olive oil shortbread! :)

  36. 36

    Ann — June 1, 2011 @ 8:35 am

    My favorite way to eat olive oil is with a piece of crusty bread and a drizzle of balsamic vinegar.

  37. 37

    Ann — June 1, 2011 @ 8:37 am

    I already “like” you guys!

  38. 38

    Ai — June 1, 2011 @ 8:47 am

    I love olive oil and use it for pastas, salads and stir frying veggies!! I also scribed to your blog and can’t believe I hadn’t before!!

  39. 39

    Louie — June 1, 2011 @ 9:41 am

    I love this recipe!!!!!!

  40. 40

    Louie — June 1, 2011 @ 9:42 am

    I also already “liked” you!

  41. 41

    norma — June 1, 2011 @ 11:34 am

    I had an iceam once that sat on a bit of olive oild and I thought it was heaven. This recipe is definitely a must try….I am tweeting and facebooking..

  42. 42

    two barking dogs — June 1, 2011 @ 1:56 pm

    just subscribed to your blog .. and I use olive oil exclusively (except for that weird olive oil “butter” spread which really is kind of awful.) I also have made pancakes with olive oil (in the batter and on the pan). Yummy.

  43. 43

    OysterCulture — June 1, 2011 @ 7:55 pm

    What don’t I use olive oil with. I have 5 bottles that have different attributes and I use them each for a special purpose.

    Your gelato recipe looks out of this world. I cannot wait to give it a try.

  44. 44

    Kristina — June 2, 2011 @ 11:31 am

    Olive oil is one of the few things that I will splurge on. I haven’t used it for any desserts yet, and I use it the most to make pizza dough. Nom nom nom!

  45. 45

    Chris M. — June 2, 2011 @ 11:32 am

    I use it primarily for cooking things like stirfrys. Thanks.

  46. 46

    Jenny — June 2, 2011 @ 3:46 pm

    I’ve only ever used olive oil to saute vegetables but I’d love to try it in this ice cream!

  47. 47

    Susie D. — June 2, 2011 @ 4:47 pm

    I use extra virgin olive oil for just about everything, except baking. My favorite use is making garlic infused olive oil for pizzas. It’s the best!

  48. 48

    Sara — June 2, 2011 @ 7:28 pm

    I love cooking almost anything with olive oil, from eggs to veggies! I recently tested it in some chocolate chip cookies and they came out quite good.

  49. 49

    Kim. — June 2, 2011 @ 8:36 pm

    I use olive oil when making granola. If I’m feeling intensely indulgent, I’ll spread a bit of softened chocolate onto a piece of bread and add a drizzle of olive oil and pinch of sea salt.

  50. 50

    Meryl — June 3, 2011 @ 12:45 am

    I use extra virgin olive oil in all my cooking from pasta to seafood dishes to chicken dishes, etc.

  51. 51

    Louis — June 3, 2011 @ 12:47 am

    I use olive oil in all my salads, stir-fries, pasta dishes, roasted vegetables, and even pancakes.

  52. 52

    thisoldbroad — June 3, 2011 @ 8:29 am

    I use olive oil for pretty much everything. Saute, roasting, salad dressings. I like the flavor.

  53. 53

    tc — June 3, 2011 @ 9:44 am

    right now, I use olive oil pretty much to cook anything that’s not an Asian dish. I keep meaning to experiment with it for dessert dishes but haven’t gotten there yet.

  54. 54

    An — June 3, 2011 @ 10:04 am

    I love using olive oil for many dishes because of it’s unique smell and light flavor. I particularly like to use it for a simple pasta that I accompany beautiful meats with. I heat olive oil on a giant wok just till an inserted chopstick sizzles then I remove it from the heat and add slices of garlic. almost like mo hanh, but garlic instead. Then I add pasta, toss and a pinch of salt. It’s a comfort food for sure.

  55. 55

    An — June 3, 2011 @ 10:04 am

    im already subscribed too!

  56. 56

    An — June 3, 2011 @ 10:08 am

    I’ve tweeted and begun following!

  57. 57

    Becca — June 3, 2011 @ 10:37 am

    I love to use olive oil in crusts and crumbles. And nothing beats an olive oil cake.

    Love this recipe. I’ll have to give it a try!

  58. 58

    Linda Nguyen — June 3, 2011 @ 11:19 am

    I use olive oil in all my oven cooking. Love it mixed with balsamic vinegar for salads.

  59. 59

    Edda — June 3, 2011 @ 9:07 pm

    i just started exploring different kinds of olive oil recently! before I only used it on pasta and salsas. making ice cream would be interesting.

    already a subscriber.

  60. 60

    Laura L. — June 4, 2011 @ 3:27 pm

    I use olive oil all the time, especially whenever a recipe calls for butter. I have found olive oil works really well as a butter replacement for making a roux, essential for gumbo or gravy. Roux is a 50/50 mixture of flour and fat, cooked until brown. The olive oil works just as well as butter, and I like that it’s healthier.

  61. 61

    Laura L. — June 4, 2011 @ 4:02 pm

    1. I subscribed!

  62. 62

    sophia — June 4, 2011 @ 8:09 pm

    Wow, what a coincidence. As I type this, I’m eating “bruschetta”: Italian bread fried in olive oil and topped with Parm and peach salsa…

  63. 63

    sophia — June 4, 2011 @ 8:12 pm

    Already “like” you…

  64. 64

    sophia — June 4, 2011 @ 8:12 pm

    Tweeted! :-)

  65. 65

    Mariko — June 4, 2011 @ 8:34 pm

    I just saw an episode of “The Best Thing I Ever Ate” where someone was talking about some sort of ice cream sundae where they just poured on olive oil and I was drooling.
    I made a cake once with olive oil and honey (because I was out of sugar and vegetable oil) and I loved it so much more.

  66. 66

    Wehaf — June 4, 2011 @ 8:37 pm

    I love to use olive oil in cakes; it adds a richness without being too heavy or cloying. It’s especially good in crazy cakes.

  67. 67

    Laura L. — June 4, 2011 @ 9:34 pm

    2. I liked you on Facebook.

  68. 68

    Laura L. — June 4, 2011 @ 9:36 pm

    3. Facebook liked California Olive Ranch!

  69. 69

    Judy from Philly — June 5, 2011 @ 9:22 am

    I use olive oil for most of my cooking needs. I love salad with just olive oil and lemon, salt and pepper. The oil brings out the best of the vegetables. I also love to dip hot, homemade bread in really good olive oil. I think that is my favorite.

  70. 70

    Laura L. — June 5, 2011 @ 12:42 pm

    4. Following on twitter.

  71. 71

    Tien B — June 8, 2011 @ 9:53 am

    I love using olive oil on my pasta. It’s so simple yet adds so much flavor to my capellini!

  72. 72

    Wendi — June 8, 2011 @ 5:21 pm

    right now I use it for oil in cooking and in salads, also with herbs to dip bread in. I would love to try to make the Banana & Blueberry Shake or the Apple Olive Oil Cake

  73. 73

    Wendi — June 8, 2011 @ 5:25 pm

    I subscribe to your emails

  74. 74

    Wendi — June 8, 2011 @ 5:25 pm

    I like The Ravenous Couple on Facebook: Wendi B.

  75. 75

    Wendi — June 8, 2011 @ 5:25 pm

    I like California Olive Ranch on Facebook: Wendi B.

  76. 76

    Wendi — June 8, 2011 @ 5:26 pm

    I like both Follow both The Ravenous Couple and California Olive Ranch

    tweet

    http://twitter.com/#!/sasiegirl/status/78618882679635968

  77. 77

    Shu han — July 18, 2011 @ 10:19 am

    That is one of the most intriguing things I’ve heard! brilliant!

  78. 78

    Beautiful olive oil gelato recipe - Just Food Talk — December 12, 2011 @ 2:26 pm

    [...] Beautiful olive oil gelato recipe 1 Vote [...]

  79. 79

    Carmen — July 23, 2013 @ 12:44 am

    Unfortunately your balsamic reduction link doesn’t work :’(

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