Glacial but with the whole Mediterranean in it.



  • 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


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.

To make the Olive Oil Ice Cream:

Poor the milk in a small sauce pan and warm it 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.