Italians are the godfathers of ice cream, or rather, gelato. Gelato is slightly warmer than ice cream meaning it doesn’t have that icy, frozen feeling; it’s made with milk rather than cream and it is flavoured authentically with say chocolate – rather than a synthetic added flavour. All of this means gelato, rather than ice cream, is the foodie’s frozen treat of choice.
Gelato, while perfection on it’s own, takes on a new level of angelic flavour when topped with olive oil and a dusting of salt.
The oil must be the best quality extra virgin olive oil and drizzled sparingly over and the salt must be sea salt and just a few turns cracked over the top.
The combination may sound alarming but salt and sweet is a an age-old dessert tradition and the added slick of oil with richness of the gelato is a match made in heaven.
It should look a little something like this…
