In a groundbreaking culinary feat, an ice cream shop in Estepa, Seville, has successfully transformed olives into artisanal ice cream, presenting a novel flavor experience. Obrador Helados Estepa, led by manager Sebastián Barrena, has pushed the boundaries of traditional ice cream making by incorporating olives from varieties such as manzanilla, gordal, and prietas into their creations. They have also innovatively turned ‘Ginoro,’ a gin with an olive oil base produced in Arahal, into a sorbet.
The new ice creams were unveiled during the VII Olive Table Day in Arahal, where industry experts from Andalusia sampled these unusual flavors. Barrena, known for his inventive approach, was inspired by a suggestion from Carmen González, a local journalist and olive ambassador, who recommended creating an olive-based ice cream.
Barrena emphasized their commitment to originality, citing past creations like a yellow and red ice cream celebrating the Spanish national team’s Eurocup final. The olive ice creams are lactose-free, catering to those with dietary restrictions. Artisans blend olives with water and a neutral base, adding air to achieve a creamy texture.
Among the offerings is an ice cream made from the last olive on the tree, ripened on a thousand-year-old tree. This black olive, which turns into a raisin after drying, provides a unique flavor profile, distinct from green olives.
The shop’s young team is known for turning creative ideas into reality, having previously crafted flavors like wasabi and lupini bean. Their passion for pushing culinary boundaries is evident in their latest innovation.
