This velvet smooth recipe is a total failsafe at dinner parties and it's our go-to for tastings when we want to showoff the incredible combination of extra virgin olive oil and chocolate.
Olive oil ice cream from the Michelin-starred Cornerstone team
Though the pairing ice cream with extra virgin olive oil might sound strange at first—it is the best thing ever. The olive oil makes the ice cream somehow even more creamy, smooth, and decadent.
We’ve teamed up with chef Kali Jago for recipe, created specifically around our new season Greek EVOO. The soup is topped with a dollop of whipped tahini, a delicious addition that’s easily transferable to other dishes.
Quick and quality, this dish uses fresh tomatoes, parsley, Northern Pasta Co's British-grown spelt and wheat semolina casarecce and plenty of Citizens of Soil EVOO for a dinner in 15 minutes or a perfect prep-ahead lunch.
For those who aren’t quite ready for soup season . And for those who still love salads, all year round. “What grows together, goes together.” Or so they say in wine.
