Summer Desserts: a Sophisticated and Decadent Peach Olive Oil Gelato

A petite ramekin of peach and olive oil gelato, garnished with a fresh mint leaf.
A Small Ramekin Filled With a Rich Peach and Olive Oil Gelato, Topped With a Mint Leaf

Prep time

20 min

Cook time

5 min





Why We Love It

This is a rich & decadent yet curious take on two of our favorite ingredients: Peaches and Extra Virgin Olive Oil! Serve in small portions with a tiny spoon.


Metric (grams)

  • 100 g Peach (See Note)
  • 100 g Honey
  • 100 g Olive Oil
  • 80 g Sugar (Evaporated Cane Juice or White Sugar)

  • 15 g Lemon Juice
  • 1 g Salt
  • .5 ml or 10 Drops Vanilla Extract
  • Optional: 10g mint

Quick Measure (cups)

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

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 wil ever eat if you have the pleasure of stopping by. If you're not local we always encourage people to make time to get to the 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 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 of perfect mid-summer peaches, paired with our olive oil, adding 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 sumer's best fare.

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

Bon appétit!


Step 1

Core the peach and cut into chunks for blending. Skin on.

Cutting ripe summer peaches to prepare for blending

Step 2

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

Adding hand harvested honey to the blender to add sweetness and livliness to the dessert.

Step 3

Pour the blended paste in your favourite vessel.

Pouring the peach-olive oil custard base into small ramekins to freeze

Step 4

Chill in freezer for at least 4 hours, preferably overnight. Optionaly serve with mint for extra freshness.

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

In this recipe: