Olive Oil Times spoke with Italian master chef, Massimiliano Alajmo, often called ‘the Mozart of the stove’ due to his simple yet unique style of cooking where, of course, extra virgin olive figures very predominantly. Alajmo feels olive oil has a lot of innovative potential because it holds aromas better than butter especially when it is combined with water. Consequently he uses olive oil for a lot of his sauces replacing butter and other dairy products like cream. He is able to achieve a creamy consistency without using dairy which makes his sauces and pastries easier to digest. His three choices if he were on a deserted island: olive oil, bread, and wine. “It’s a combination of freshness, the sacred and strength,” he says.

We have found that it is much easier to make a roux with extra virgin olive oil than with butter. The flour dissolves much more easily without clumping. Also olive oil has a much higher smoking point than butter so it does not burn or bubble when making the roux.

Olive oil ice cream, you must be joking!    No, we’re not – It’s actually quite common in Italy and, boy, is it yummy.

Use a delicate fruity olive oil like the Mistral. The olive oil gives the ice cream a special creaminess. A pinch of salt brings out the flavor (all good dessert makers know you need a little salt), and the pinch of pepper (which looks just like specks of vanilla bean) adds a surprisingly pleasant perk. Top it all off with a little drizzle of Apollo Balsamic Condiment and you’ll have a delicious dessert your friends have probably never tasted before.

This recipe makes one quart.
2 eggs
2/3 cup sugar
1/2 cup of Apollo Mistral
1 3/4 cups milk
2 cups cream
2 tsp. vanilla
pinch of salt and a pinch of pepper

With an electric mixer, beat the eggs and sugar together until thick and cream-colored. Lower the mixer speed and slowly drizzle the olive oil into this mixture until no oil droplets remain. When it is fully incorporated, lightly beat in the milk, cream, vanilla, salt, and pepper. Pour the mixture into your ice cream maker and follow its directions. Enjoy immediately for a soft serve experience, or pop it into the freezer for a firmer texture. In either case, don’t forget to dress it up with a little drizzle of Apollo Balsamic Condiment.

If there’s any left over, just put it in a lidded container and store in the freezer.

Hint: Before closing the lid on your ice cream, lay a sheet of plastic wrap directly onto the ice cream to keep out the air and prevent ice crystals from forming on the surface. You can also use this plastic wrap trick to keep air away from other foods – like guacamole stored in the fridge – greatly reducing oxidation and surface browning.