Peach and Olive Oil Gelato

A petite ramekin of peach and olive oil gelato, garnished with a fresh mint leaf.

Prep time

20 min

Cook time

5 min

Servings

4

Category

Dessert

Origin

California

This is a rich & decadent, yet curious take on two of our favorite ingredients: Peaches and Extra Virgin Olive Oil! Serve in small bowls accompanied by tiny spoons.

Ingredients

  • ½ A Ripe Peach (See Note) (100 g)
  • ¼ Cup + 1 Tbs Honey (100 g)
  • ¼ Cup + 2 Tbs Olive Oil (100 g)
  • ⅓ Cup + 1 Tbs Sugar (Evaporated Cane Juice or White Sugar) (80 g)
  • 1 Tbs Lemon Juice (15 g)
  • A Generous Pinch of Salt (1 g)
  • 1/8 tsp or 10 Drops Vanilla Extract (0.5 ml)
  • Optional: 1 bunch mint (10 g)

Note: Peaches for Your Gelato

This recipe is all about the peaches, so find the best you can! We're lucky to live near Andy's Orchard in Morgan Hill, home to the finest stone fruit you will ever eat if you have the pleasure of stopping by. If you're not in our neck of the woods, we always encourage people to make time to get to your local farmer's market.

This recipe started with an attempt to put a twist on the humble but classic summer afternoon refresher -  the popsicle. I challenged myself to incorporate olive oil to create a modern take on an orange creamsicle (featuring peaches instead of orange of course). As I tried different variations, I chased the flavor and let that guide where the recipe went, ignoring the intended form. The outcome was a majestic, gelato-like dessert. It didn't quite work as a popsicle - the creamy texture fails to hold up on a stick - but the end result was a surprising showcase of the ephemeral treat that is the perfect mid-summer peach, paired with our olive oil to add richness and complexity.

We normally steer people away from emulsifying our oil, as the pungency of fresh olive oil can come across harsh when treated this way (trust us, there's science behind it and we will explain it someday when you're older). However, the honey does a good job of taming the oil and serving it frozen really seals the deal, with the result being a complex and vibrant but delightful showcase of the summer's best fare.

We present you now our Peach EVOO Gelato recipe, a celebration of creativity and nature's bounty.

Bon appétit!

Directions

Step 1

Core the peach and cut into chunks for blending. Leave skin on.

Overhead shot of hands cutting ripe summer peaches into chunks to prepare for blending

Step 2

In a blender, add all the ingredients except for the mint and blend till smooth.

Overhead view of adding hand harvested honey to the blender to add sweetness and liveliness to the dessert.

Step 3

Pour the blended paste into your favourite vessel.

Overhead closeup of the peach-olive oil custard base being poured into a small ramekin to freeze.

Step 4

Chill in freezer for at least 4 hours, preferably overnight. Optional to serve with mint for some extra freshness and a pop of color.

The final product: A peach olive oil gelato garnished with a sprig of fresh mint leaves.

In this recipe:

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