How is France using olive oil to expand beyond savoury cooking?

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Olive Oil's Culinary Expansion in France Beyond Savoury Dishes

In France, olive oil is increasingly being incorporated into a variety of unexpected culinary creations, particularly in the realm of desserts and pastries, demonstrating its versatility beyond traditional savoury applications. This trend sees olive oil used not only for its flavour but also for its textural properties in sweet dishes.
Olive Oil in French Desserts and Pastries

French culinary professionals have been experimenting with olive oil in sweet preparations for some time. A notable example is the Provençal dessert known as pompe à huile, which is made with olive oil, sugar, and orange blossom. Pastry chef Christophe Michalak has also created an olive oil brioche, further showcasing the ingredient's integration into baked goods.
The Growing Pairing of Olive Oil and Chocolate

In recent years, there has been a significant trend of pairing olive oil with chocolate in French cuisine. Chef Juan Arbelaez, who works with Kalios olive oil, features it in his creamy chocolate dessert with olive oil and salt. He also uses it in his dark chocolate cookies, where it replaces a portion of the sugar. Additionally, Arnaud Larher, a Meilleur Ouvrier de France, utilizes Portuguese olive oil in a ganache he named “l’Olivier.”
Olive Oil as a Substitute and Textural Agent in Baking

When substituting butter with olive oil in baking, a reduction of 15-20% in the quantity of oil compared to butter is recommended, along with a slight increase in baking time and a decrease in oven temperature by a few degrees. Beyond flavour, olive oil is also being employed for its textural capabilities. Pierre Hermé, a renowned Parisian pastry chef, uses olive oil as a gelling agent, combined with fish gelatine, in his Nomade — Jardin de l’Atlas dessert.
Olive Oil in Ice Cream and Macarons

The application of olive oil extends to frozen desserts as well. In Arles, the artisanal ice cream maker Soleileïs has made olive oil ice cream a specialty. Pierre Hermé has also explored its use in macarons, pairing olive oil with vanilla to create a distinct flavour profile in one of his iconic creations.

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How is France using olive oil to expand beyond savoury cooking?

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