Sharon Reid



In our final mini series featuring Salvatore Calabrese’s cocktail recipes, ‘The Maestro’ presents Oliver, ideal for cooling down during hot Mediterranean days, yet also works well as a dessert.


45ml Salvatore’s Liquore di Limone

30ml fresh lemon juice

30ml Thyme Honey

10ml fresh double cream

1 sprig of Thyme

For the Olive Oil Ice Cream:

400ml milk

150ml good quality extra virgin olive oil

4 egg yolks

80gr castor sugar

50ml thick sugar syrup

To make the Olive Oil Ice Cream:

Pour the milk into a small sauce pan and warm up slowly being careful not to burn it.

Place the egg yolks, sugar and syrup in a bowl and whisk.

Whisk the hot milk into the mixture slowly whisking continuously, add the olive oil and whisk very well.

Put the whole mix into an ice cream machine and follow manufacturer’s guidelines.


Place all the ingredients into a shaker filled with ice.

Shake sharply to break up the thyme and double strain into a chilled coupe glass, garnish with a sprig of thyme.

Serve with a scoop of Olive Oil Ice Cream on the side.



Remember to always drink responsibly.