When you put two artisans together what do you get? a beautiful product made with the heart and the hands of two creative minds.
For the last couple of months, I have been pondering on how to make the best of a beautiful Olive Oil, an oil grown and extracted in none other but Lebanon and brought all the way to the United States. OLEAVANTI EXTRA VIRGIN OLIVE OIL.
First, I like to share with you that the grove that grows those olives are from a village in the vicinity of the Cedars of Lebanon. The grove is ancient and dates well back in history passed down from generation to generation. It is worth noting that the olive agriculture in Lebanon goes way back before Christ. It is a labor of love, continuity and perseverance, it carries the aroma of the soil and the snow purity in the winter and the sweat of tending to its wellbeing in the summer . The roots of the olive trees run deep in history and in the growers hearts.
Two nights ago I was watching Netflix – Chef’s Table France, Chef Alain Passard, owner of 3 Michelin stars restaurant – Arpege, Paris. I was inspired when he talked about the vegetable he grows and how he places them in the soil along with other vegetables. He clearly explained, that like Humans a vegetable needs to be comfortable and happy in its environment in order to give you the best of itself. This statement hit home run and I started thinking what grows in Lebanon that will marry well with that particular olive oil? . And voila the idea/the flavor is born: Oleavanti Olive oil, almond milk, citrus, wild flower honey and not to forget a hint of cinnamon.
Tomorrow evening, Rollin’ Gelato will be at the Kalamazoo Farmers’ Market – Night Market, 5pm – 10 pm. This time, Eric will be there on our behalf as I will be catering to a business event at the same time. Come and try and give us your feedback: it always matters to know how your taste buds feel about our gelato, sorbet and now vegan gelato.
Until we see you and your smile tomorrow, best to all.
Your Artisan gelato maker,
Widad