desserts

Extra Virgin Gelato Is All the Rage

Ice cream makers are using extra virgin olive oil as a substitute for fats traditionally used in gelato, and the results are excellent.

EVOO-Filled Chocolates from Spain

The latest offering from a family-run producer is a bonbon filled with extra virgin olive oil.
Special Report

Thomas Keller’s Extra Virgin Chocolate

K + M Extravirgin Chocolate preserves the potency of the cocoa bean while enhancing its health benefits by using EVOO as a main ingredient.

Olives Go Sweet

In Italy, pastry chefs and producers are exploiting some varieties' sweet character to make unexpected festive treats.
Olive Oil Times Special

Olive Oil in Custards

When the flavoring is your favorite extra virgin olive oil, the once common vanilla custard becomes an uncommon olive oil flavored cream with a velvety finish.

Sweet Role for Olive Oil

While a quality extra virgin is now essential in any decent restaurant, perhaps the full embrace of olive oil is most poignantly revealed in its new surprising role: as dessert.
Special Report

L’Esperantine de Marseille

Emily Monaco ducks into a chocolate exhibition in Paris and discovers a unique treat from the Mediterranean port city of Marseille made with extra virgin olive oil.