Just this past Friday, I read a great article in Nation’s Restaurant News on innovative flavors in foodservice soft-serve. Among the flavors mentioned, olive oil intrigued me most, especially since it had proven as the best selling for one restauranteur.
So, on Saturday night, when our waiter mentioned olive oil as one of the home-made gelatos available at Philadelphia’s Pizzeria Stella, I was sold.
While the other ladies in our group opted for chocolate or hazelnut (which were amazing themselves), myself and one other brave friend ordered the olive oil. We each received one perfect scoop swimming in a small sea of yellow-green oil. The taste was creamy, sweet, fatty and fruity, and reminded me of (solid) spreadable olive oil I have sampled in the past.
What struck me most, though, was that it seemed the perfect base for more…. like an alternative to vanilla, but a bit less complex.
Almost the entire table sampled our olive oil gelato, and I saw some mixed faces and reactions. From the “well, it tastes just like olive oil,” to “no, I don’t like that at all,” and the “wow, that’s not as bad as I thought.” (I’m pretty sure that last one was a compliment.)
Despite the reaction from our friends, although most of them liked it or were ambivalent, myself and my adventurous ordering buddy were pleased.