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Italian Olive Oil Gelato

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

n/a minutes


4-6 people


  • 1 cup sugar
  • 6 egg yolks
  • 2/3 cup Koroneiki, California Organic Arbequina, or other mild flavored Extra Virgin Olive Oil
  • 3 cups milk
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt, more if needed to enhance the taste
  • Fleur de sel or flaky sea salt, for serving


  • Using a whisk or hand mixer, beat the sugar and egg yolks in a large bowl until pale yellow, about 5 minutes.
  • Add the olive oil in a steady stream and continue beating until smooth, about 3 minutes.
  • Add milk, cream, vanilla, and salt and beat until well-combined.
  • Pour into an ice cream maker and freeze according to manufacturer's directions.
  • Dish into small bowls and sprinkle with fleur de sel or flaky sea salt. (optional, but I love the flavors of sweet and salty together)
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