Olive Oil on Ice Cream? It’s a Thing. And You’re Going to Love It.
We know what you’re thinking: Olive oil… on ice cream? Has the sun gone to our heads?
Maybe. But also yes, and you absolutely need to try it.
Last summer, we made ice cream with real Perelló olives. It was surprising, full of flavour, and honestly, pretty genius.
This summer, we’re drizzling our bold, peppery Perelló Extra Virgin Olive Oil over scoops of creamy, dreamy ice cream—and it’s pure magic.
Here’s Why It Works
The richness of the oil wraps around the cold creaminess, while the slight bitterness cuts through the sweetness just enough to stop things getting too much. Throw in a bit of flaky salt or a crunch of nuts, and you’ve got a dessert that’s a little bit fancy… but still fun.
Flavours to Get You Started
Vanilla + Olive Oil + Flaked Sea Salt
Simple. Stunning. A little drizzle and a pinch of salt turns basic vanilla into something seriously fancy.
Dark Chocolate + Olive Oil + Toasted Hazelnuts
Rich and bold, just like the olive oil. Add a handful of toasted hazelnuts or a grating of orange zest.
Pistachio Gelato + Olive Oil + Honey or Rose Petals
Nutty and floral, with a drizzle of fruit-forward oil to bring it all together. Looks beautiful, tastes even better.
Top Tips
- Use proper extra virgin olive oil.
- Don’t drown it—just a drizzle is enough.
- Serve the ice cream cold and the oil room temperature.
- Get playful with toppings: herbs, citrus zest, crushed nuts, and yes—maybe even a Perelló olive or two (you know we’re serious).
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