JLK Posted July 30, 2006 Share Posted July 30, 2006 Is olive oil gelato available in any area restaurants or specialty shops? Link to comment Share on other sites More sharing options...
Heather Posted July 30, 2006 Share Posted July 30, 2006 I'd love to find some. I haven't seen it, but then again I haven't done an exhaustive search. Link to comment Share on other sites More sharing options...
Hannah Posted July 30, 2006 Share Posted July 30, 2006 It's on the menu at Zaytinya and can be ordered on its own or as part of one of the desserts. Link to comment Share on other sites More sharing options...
Heather Posted July 30, 2006 Share Posted July 30, 2006 Zaytinya's is delicious. Were you talking about being able to buy some to take home? Link to comment Share on other sites More sharing options...
MugZ77 Posted July 31, 2006 Share Posted July 31, 2006 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. Link to comment Share on other sites More sharing options...
wahoooob Posted July 31, 2006 Share Posted July 31, 2006 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. Link to comment Share on other sites More sharing options...
DanielK Posted July 31, 2006 Share Posted July 31, 2006 Has anyone checked Sam's Cafe in Rockville to see if they do that flavor, or would be willing to? Link to comment Share on other sites More sharing options...
JLK Posted July 31, 2006 Author Share Posted July 31, 2006 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. If you're ever in New York City, try the olive oil gelato at Otto -- it's fantastic. Link to comment Share on other sites More sharing options...
Erin11 Posted August 1, 2006 Share Posted August 1, 2006 You could make your own 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... Link to comment Share on other sites More sharing options...
dolcezza Posted August 14, 2006 Share Posted August 14, 2006 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 Link to comment Share on other sites More sharing options...
wahoooob Posted August 14, 2006 Share Posted August 14, 2006 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. Link to comment Share on other sites More sharing options...
dolcezza Posted August 14, 2006 Share Posted August 14, 2006 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. Link to comment Share on other sites More sharing options...
CrescentFresh Posted August 14, 2006 Share Posted August 14, 2006 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! Link to comment Share on other sites More sharing options...
oliveDC Posted August 15, 2006 Share Posted August 15, 2006 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. Link to comment Share on other sites More sharing options...
dolcezza Posted August 23, 2006 Share Posted August 23, 2006 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. Link to comment Share on other sites More sharing options...
Waitman Posted August 23, 2006 Share Posted August 23, 2006 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. 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. Link to comment Share on other sites More sharing options...
Heather Posted August 23, 2006 Share Posted August 23, 2006 What kind of oil? Italian? Link to comment Share on other sites More sharing options...
Mrs. B Posted August 23, 2006 Share Posted August 23, 2006 What kind of oil? Italian?Mais non, Francais - AOC Aix en Provence. Golden sunny goodness. Link to comment Share on other sites More sharing options...
Heather Posted August 23, 2006 Share Posted August 23, 2006 --> QUOTE(Mrs. B @ Aug 23 2006, 03:34 PM) <{POST_SNAPBACK}> Mais non, Francais - AOC Aix en Provence. Golden sunny goodness.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. Link to comment Share on other sites More sharing options...
jparrott Posted August 23, 2006 Share Posted August 23, 2006 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). Link to comment Share on other sites More sharing options...
dolcezza Posted August 23, 2006 Share Posted August 23, 2006 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. Link to comment Share on other sites More sharing options...
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