750g Homogenized Milk
250g Whipping Cream
1 Piece Vanilla Bean
220g Sugar
10 egg yolks
½ Cup Nefiss Olive Oil
In a heavy bottom pot, bring the milk, cream and grated vanilla bean to a boil. Whisk in a bowl the sugar and egg yolks. Pour the hot milk onto the egg yolks and sugar and mix until smooth.
Pour the mix back in the pot and cook on low heat until it thickens. Take off the heat and whisk in the olive oil. Cool down and strain. Churn in an ice cream maker and enjoy.
We were fortunate to meet Erin at the Rocky Mountain Wine & Food Festival. She was kind enough to give us a mention on her blog!
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While he wasn’t representing a winery or a wine or even a restaurant for that matter, one of the nicest guys at the event was selling– olive oil. And not just any olive oil- Turkey Olive Oil. The company is Nefiss Lezizz Mustafa and his partner were there to bring us the best darn olive oil this side of the Atlantic and the Mediterranean. He was also sampling olives. And man were these olives delicious! We ended up purchasing olives (2 types), olive oil and then Mustafa threw in some spices and some free soap (which I might add I have in my bathroom and the smell of this soap is simply amazing). I really think his next line of product should be perfume or candles or something!
Orofino is known for being Canada’s only straw bale winery. It should also be known as a purveyor, not only of fine wines, but of gourmet food products. John and Virginia have begun working with a number of specialty producers such as Nefiss Lezizz and Edible BC. Nefiss Lezizz specializes in olive products from Turkey. It is a small family run olive farm producing a gorgeous, fresh olive oil, and sun dried smoked and classic black Gemlik olives (both addictively delicious!)
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