Today’s feature was brought to you by Olivari.
When I sat down and wrote the first draft of How to Be an Everyday Epicure, I started with some of the many stories about “first class living” that I had from Plum Deluxe readers.
One thing I noticed in all those stories: the things that were important were always little things with big impact. My friend Susan tells a story about traveling in Italy for an extended period of time. The joy that came from her trip? Simply having some time to think, to breathe, to be with her family.
Everyday celebrations aren’t about the price tag.
Olivari, a Mediterranean olive oil company, shares the Plum Deluxe philosophy. As they say, “the little things are everything.” It’s true: when we make better choices on the little things, they start to add up and quickly impact the big things.
For example, if you wanted to run a marathon and you’re totally out of shape? You have to start small – stretching and good shoes. On the other hand, have you ever cooked a meal and skimped on an important ingredient, or used a cheap imitation? It’s just not the same. The little things really do count.
Celebrating Today with a Special Bowl of Ice Cream
Here at Plum Deluxe – professional pursuers of the little things – our most popular topic is food. Many of our celebrations are centered around food, and food is certainly one of those little things that is quite important, so it’s unsurprising. And given the recent heat wave, we decided to join along in Olivari’s year-long celebration of the little things by making a little treat of our own: easy olive oil ice cream.
I first had olive oil ice cream in France at a small, off-the-radar Michelin-starred restaurant. The combination is very unique – and unexpected. The chef at the restaurant explained to me, in broken English, that when you combine flavors that are unusual, it forces your brain to stop auto-processing and actually taste the flavors you are consuming. The smoothness of the olive oil on your tongue. The richness of the cream. The slight grainy touch of the ice crystals.
Here’s the recipe. It’s so simple, and so, so good.
Easy Olive Oil Ice Cream
- 1 cup sugar
- ⅔ cup Olivari extra virgin olive oil
- 6 egg yolks
- 3 cups milk
- 1 cup heavy cream
- 2 tsp. vanilla extract
- 1 tsp. kosher salt
- Pinch of pink Himalayan sea salt (for serving)
Tip: Do a small tasting of the olive oil before using it. If you don’t love the taste of the olive oil, you will not like it in the ice cream. Do not use cheap or blended oils – extra virgin only!
Beat the sugar and egg yolks in a large bowl until pale yellow, about 5 minutes. Add oil in a steady stream, and continue beating until smooth and airy, about 3 minutes. Add milk, cream, vanilla, and salt, and beat until combined. Pour into an ice cream maker and freeze according to the instructions.
Put the ice cream container into the freezer until serving. Serve topped with a small pinch of sea salt.
Olivari Olive Oil is celebrating “One Year of Little”. Visit their Facebook page to learn why the little things are everything. This is a sponsored conversation written by me on behalf of Olivari . The opinions and text are all mine.