Pistacchio Gelato with Olive Oil and Fleur de Sel

Updated: Jul 15



The following recipe is from our friends at Manicaretti made with new harvest oil from Tenuta di Capezzana in Camignano NW of Florence. The estate farm of the Contini-Bonacossi family has been producing olive oil since the year 804, a near perfect balance of fruit and spice, with a bright green color, a delicate fruity aroma and that classic Tuscan "zing". Like a fine wine it has a character all its own and each year brings new meaning to the Tuscan style of living and their attitude toward food.


Our annual shipment of Capezzana new harvest oil arrives every December when we excitingly begin planning all the ways to enjoy. One of the best is this gelato. A rich, robust, creamy and totally unexpected ending to a great meal.


1 quart pistacchio gelato 1/2 cup whole toasted pistachios (preferably Sicilian) basil leaves fleur de sel 1 small bar of grated bittersweet chocolate

Serve a small scoop of gelato in a bowl, with a generous drizzle of Capezzana Olio Nuovo Extra Virgin Olive Oil, a sprinkling of basil, pistachios, coarse sea salt and bittersweet chocolate.


Recipe courtesy of Rolando Beramendi at Manicaretti

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