Fresh from the olive harvest we were anxious to experiment with our new ingredient, olive oil from the Streitz groves.

Over the next weeks we will be publishing many creative ways to use olive oil:  in sorbet, cakes, focaccia and more.  We are also going to visit some restaurants on the Riviera, that are now featuring special menus based on the fresh olive oil production.

We are kicking off this series with our Olive Oil Sorbet.  We had tasted olive oil sorbet at Spring in Paris, and were anxious to try it.  Curious touches, such as using a bit of vodka and lots of lemon made it even tastier!  Segolene was also thrilled to have a sorbet recipe to balance the ice cream recipe she has avoided tasting!


1 tablespoon gelatin
1 cup water
1 cup sugar
1 tablespoon vodka
1/2 cup olive oil
1/4 cup lemon juice
Zest of 1 lemon juice


In a small dish, combine gelatin and water, stir until mixed well.

Place the sugar, water mixture and vodka in a blender, then slowly add the olive oil until homogenized.

Slowly add the lemon juice and blend just until emulsified.


Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.

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