Olive Oil Cake with Strawberry Gelato and Macerated Strawberries
And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer. ~ F. Scott Fitzgerald
Summer is finally upon us here in Georgia. The grasses and gardens are lush and green and best of all, the Farmers’ Markets are filled with beautiful fresh and local produce that inspires quick, easy, and healthy summer meals. A simple grilled meat, an ear of super sweet crisp corn, and wonderful fresh green beans are enough to satisfy the soul at the end of a long day. Followed by a dessert that includes fresh fruit, a simple dinner can become a memorable one.
Strawberries are one of my favorite early summer fruits and for a short time, local strawberries are abundant in the Farmers’ Markets. The season for strawberries in Georgia is brief, so I like to make strawberry jams, strawberry ice cream and gelato, and freeze some to recall those summer memories during the dreary days of winter. Of course, the best way to eat a gorgeous ripe and sweet juicy strawberry is to just pop it in your mouth and let those flavors explode. 😉
Inspired by a strawberry dessert that we recently enjoyed at Chef Ken Vedrinski’s Trattatoria Lucca in Charleston, I recreated this perfect summertime treat at home. Chef Vedrinski had paired a Strawberry Olive Oil Cake with Strawberry Gelato and a Strawberry Compote and it was fabulous. The version I made at home was slightly different, but excellent.
I made this olive oil cake with California Olive Ranch Olive Oil. Olive oils from around the world have unique characteristics. Some are soft and fruity (California and Italy) while others have more spice (Spain and Greece). Even within countries, olive oil takes on the taste of the local region and has nuances much like wine. We will be experiencing the many flavors of olive oil on our upcoming culinary adventure in the Mediterranean.