Full Version: Olive-Oil Gelato
Is olive oil gelato available in any area restaurants or specialty shops?
I'd love to find some. I haven't seen it, but then again I haven't done an exhaustive search.
It's on the menu at Zaytinya and can be ordered on its own or as part of one of the desserts.
Zaytinya's is delicious. Were you talking about being able to buy some to take home?
Call Capogiro in Philadelphia. Balducci's carries some Capogiro flavors, if you're willing to take a look in their freezer cases. But your best bet is to give Capogiro a ring directly and see if they can send you some. The DolceZZa people may be able to give you a lead as well.
If you're ever in New York City, try the olive oil gelato at Otto -- it's fantastic.
If you're ever in New York City, try the olive oil gelato at Otto -- it's fantastic.
You could make your own 
Seriously, I would love to know of a local source to get me some olive oil gelato if anyone knows.
Mm Capogiro... makes me drool thinking about it. When they first launched it at Balducci's they sent out $2 off coupons. At $9/pint it's not an everyday indulgence. Some of the Vosges stuff is good and not as expensive. Limited selection though.
Seriously, I would love to know of a local source to get me some olive oil gelato if anyone knows.
Mm Capogiro... makes me drool thinking about it. When they first launched it at Balducci's they sent out $2 off coupons. At $9/pint it's not an everyday indulgence. Some of the Vosges stuff is good and not as expensive. Limited selection though.
Has anyone checked Sam's Cafe in Rockville to see if they do that flavor, or would be willing to?
That's the inspiration. I don't want to make it myself (my time at home is so limited these days due to work travel, all I want to do is sleep when I'm there!!), but I'd gladly buy it for home or eat it at Zaytinya. 
QUOTE (MugZ77 @ Jul 31 2006, 10:33 AM) 
If you're ever in New York City, try the olive oil gelato at Otto -- it's fantastic.
QUOTE (wahoooob @ Jul 31 2006, 10:04 AM)
I had never heard of this flavor for gelato before, but after reading the recipe linked above I am intrigued. It's definitely on my to-make list of ice cream/gelato flavors. Just as soon as I figure out how to recreate the Westvleteren ice cream I had in Belgium two years ago...
We spun up a couple of batches of Olive Oil gelato after a trip to Otto in NYC. It is such a surprising flavor, very subtle, very smooth. We used a greek olive oil, which added a slight fruity taste. We will probably be spinning up batches come fall or winter, as we are neck deep in the local fruits and loving every minute of it. White Peaches, Yellow Peaches, Formosa Plums, Blackberries, Blueberries, Raspberries, Yellow Watermelon, Red Watermelon, Nectarines, Cantaloupe, and on & on & on. Give us a call anytime and check on the flavors and eventually we will get around to a batch of Olive Oil. I also try and post the new arrivals on my blog, so you can check there - gelato-ology.blogspot.com
Hey dolcezza, welcome to the forums! I was the one who stopped on Saturday and had the chat re: capogiro and coffee. I am definitely looking forward to some olive oil gelato.
Hello there wahoooob. Keep posted for Olive Oil gelato and it was nice having an in-depth conversation on the state of gelato and espresso. take care.
QUOTE (dolcezza @ Aug 13 2006, 11:37 PM)
We spun up a couple of batches of Olive Oil gelato after a trip to Otto in NYC. It is such a surprising flavor, very subtle, very smooth. We used a greek olive oil, which added a slight fruity taste. We will probably be spinning up batches come fall or winter, as we are neck deep in the local fruits and loving every minute of it. White Peaches, Yellow Peaches, Formosa Plums, Blackberries, Blueberries, Raspberries, Yellow Watermelon, Red Watermelon, Nectarines, Cantaloupe, and on & on & on. Give us a call anytime and check on the flavors and eventually we will get around to a batch of Olive Oil. I also try and post the new arrivals on my blog, so you can check there - gelato-ology.blogspot.com
Argentina!
Gelato!
Two of my favorite things!
Welcome!
You could drive 300 miles down south to Durham and go to Locopops for an olive oil cream popsicle (paleta de crema) ... so wonderfully delicious. The olive oil flavor turned almost buttery with the rich cream. But sorry, I realize that doesn't exactly help.
We will be spinning 1 small batch of Olive Oil gelato this weekend. I promise to put it out on Friday, so if you want to give it a run, come by and check it out. It is a nice smooth, very subtle at the end, Olive Oil flavor. It will surprise you! We will also be spinning Black Mission Fig, which is breath-taking...ok, maybe I exagerrated...nope, I didn't. Check it out - http://www.gelato-ology.blogspot.com/ - see ya.
QUOTE (wahoooob @ Jul 31 2006, 11:04 AM)
You could make your own
Seriously, I would love to know of a local source to get me some olive oil gelato if anyone knows.
Mm Capogiro... makes me drool thinking about it. When they first launched it at Balducci's they sent out $2 off coupons. At $9/pint it's not an everyday indulgence. Some of the Vosges stuff is good and not as expensive. Limited selection though.
Seriously, I would love to know of a local source to get me some olive oil gelato if anyone knows.
Mm Capogiro... makes me drool thinking about it. When they first launched it at Balducci's they sent out $2 off coupons. At $9/pint it's not an everyday indulgence. Some of the Vosges stuff is good and not as expensive. Limited selection though.
We made this over the weekend. Quite good. Be clear on the fact that the oil has be added slowly, as though you were making a mayonaise, or it will break. Lovely texture.
What kind of oil? Italian?
QUOTE (Heather @ Aug 23 2006, 03:26 PM)
What kind of oil? Italian?
Mais non, Francais - AOC Aix en Provence. Golden sunny goodness.
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Mais non, Francais - AOC Aix en Provence. Golden sunny goodness.[/quote]Fabulous. I can almost taste it myself.
I would assume some Italian oils might be a little too peppery for this purpose, but that might depend on what the gelato was served with.
QUOTE(Mrs. B @ Aug 23 2006, 03:34 PM)
Mais non, Francais - AOC Aix en Provence. Golden sunny goodness.[/quote]Fabulous. I can almost taste it myself.
I would assume some Italian oils might be a little too peppery for this purpose, but that might depend on what the gelato was served with.
We are importing the Morgenster olive oil from South Africa. The restaurant at Disney's Animal Kingdom Lodge is making gelato with it (in addition to stocking about 10 of our wines).
We used McEvoy Olive Oil that I got from the kind ladies over at Cowgirl Creamery. It is explained as an olive oil in the Tuscan style with a rich, slightly peppery flavor. I spun up a small batch for them to check out and just returned from a tasting. It is really nice and smooth with an almost grassy subtle Olive Oil flavor up front and in the middle, which then fades away into a nice vanilla sweetness, although we didn't put any vanilla in the mix. I am going to ramp down the sugar a little bit and try it again. I will be putting this in our shop beginning on Friday. We only made one small batch, so it probably won't be around for long.
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