Olive oil for the vinaigrette, of course, but not only... Its flexible bottle makes it easy to measure and its anti-drip cap will keep the bottle always clean.
Why not use your olive oil to make a dessert? Surprising as it may seem, it will delight all your guests.
1/4 litre of milk
1/2 vanilla bean
3 egg yolks
50 g sugar
2 tablespoons olive oil
1 tablespoon acacia honey.
Boil the milk with the vanilla pod beforehand split and scraped.
Meanwhile, in a bowl drizzle the egg yolks with sugar, then pour the boiling milk over them and stir with a whisk.
Return this appliance to the saucepan and let the cream thicken without ceasing to stir (be careful not to boil it).
Remove from heat and leave to cool.
Whisk in olive oil and honey.
Allow to cool completely and then place in an ice-cream maker.
Pour into a plastic box (for example, an old box of ice cream) and reserve in the freezer.
(do not keep this ice cream too long in your freezer because there is no preservative... anyway everything will be very quickly eaten!!!!)