Renato Fenocchio Olive oil review and recipe for Olive Oil gelato
January 8, 2009
Renato Fenocchio's olive oil was featured in The Globe and Mail. The first line says it all, "Every so often, you come across a taste that can elicit nothing other than "wow.'"
Those of you who joined us for Thanksgiving might remember the intermezzo of Olive Oil Gelato with Candied Salmon 
The salmon was caught and candied thanks to Boris and James. I have finally gotten around to posting the recipe for the gelato and wanted to share it, because it is an interesting use of Renato's Olive Oil. It is adapted from Mario Batali's Babbo Cookbook. At A Beautiful Mosiac, onespicymamma has a great demonstration of how to actually make the gelato.
If you decide to make it yourself, please post a link to a picture in the comments below.
6 egg yolks- good ones, fresh, orangey coloured
¾ cup inverted sugar (trimoline)- worth tracking down, makes much creamier, smoother gelato
¾ cup Renato Fenocchio extra virgin olive oil
3 cups whole milk
1 cup heavy cream
Combine egg yolks and trimoline in the bowl of an electric mixer. Whip together on mediumish speed until mixture begins to thicken, forming ribbons. Continue beating and drizzle in the olive oil; beat for 2 more minutes. Add the milk and cream and mix til ingredients are combined. Chill in fridge overnight (or at least a couple of hours). Mix in ice cream machine.
Freeze in ice cream maker according to manufacturer’s instructions.
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Megan Cole / January 8, 2009
I had the ice cream but with the CANDIED SALMON. wow. sorry I missed that occasion… I did give those few bottles to my family, and passed along the link to them on the story behind the oil as well, oh, and have saved one for myself as well. of course.
cheers.
Monique / January 8, 2009
I know what I’m making this weekend!
Craig Riggs / January 8, 2009
Wow says it all! This is some of the very finest olive oil we’ve ever had the chance to try–thanks to Monique and James for a superb oily gift and to Farmstead for bringing it to Canada.
Catherine Moore / January 9, 2009
Looking forward to receiving and tasting this interesting oil. Oddly enough did not do any research until now, so what I am reading makes me really happy that I reserved my bottle.
Looking forward to the olive oil tasting coming up on
ThursdaySunday, Jan. 18, 2009, on Olive Tasters.susie gardner / January 13, 2009
we were gifted with a bottle of this for christmas and its inaugural outing at our house was as part of a traditional holiday meal for our family: garlic, prawns, butter, olive oil, italian parsley, all lightly broiled and served straight to the table with french bread for soaking up the goodness. and the goodness was extra good this year — that is some fantastic olive oil!