Now that I have your attention...
No - seriously. My friend made some truly amazing "food-gasmic" ice cream the other night. A basic olive oil ice cream recipe (found in this book), but she swears that the secret behind this delectably creamy, rich, amazing heaven in a bowl is green olive oil. Not oil from green olives, but oil that's green as in young (and color), similar to the concept of Beaujolais nouveau wine. It's more pungent than even the spiciest extra virgin olive oil, and when combined with the rich creaminess of the ice cream, it really stands on its own, doesn't get blended in as just a textural element. I just can't describe it. Who needs Bi-Rite, when you have Robin? It's a good thing we weren't eating this stuff in public. We'd all have looked like Meg Ryan in When Harry Met Sally.
So, next fall, when green olive oil is again available, you can be sure I'll churn up more than a few batches. I'm not promising that I'll share any, though.
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| This is it. Doesn't look like much, but holy hell - it is so, so, SO good. |
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| We also made ice cream sundaes with it. My friend cooked up a home-made version of Magic Shell chocolate topping, and she also had this amazing pistachio paste. Oh, and Luxardo cherries, from the extensive bar. |
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| Will and his extensive bar. |
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