We Put Manaki on Ice Cream and It's Actually a Banger Dessert

• January 08 2026
• 1 min reading time

Okay, hear us out.

If you’ve never heard of putting olive oil on ice cream, you probably think we’ve spent too much time in the sun at the groves. If you have heard of it, you might think it’s just one of those fancy trends for people who own yachts.

But here is the truth: It is the easiest, most "cheat-code" way to make a Thursday night on the couch feel like a five-star dining experience.

We call it our "Lazy Luxury."

The secret isn't just any oil (please don’t use the sad, mystery-blend stuff from the back of your cupboard). The secret is our "Super for Salads" Manaki olive oil.

Because the Manaki is our "Smooth Operator" (AKA velvety, buttery, and mild), it doesn't fight the ice cream. Instead, it wraps around the vanilla and makes it richer, creamier, and ridiculously silken. It adds a savory depth that sugar alone just can't compete with.

Here is how to upgrade your dessert bowl in literally 30 seconds.

 

The "Smooth Operator" Sundae

 

What you need:

• The Base: High-quality Vanilla Bean ice cream. (Don't skimp here).

• The Olive Oil: Argo - Manaki (500ml) 100% Organic EVOO 

• The Sparkle: Flaky sea salt.

How to do it:

1. Scoop: Get two generous scoops of vanilla into a bowl.

2. Drizzle: Pour a confident tablespoon of Argo Manaki over the top. Don't be shy. You want it pooling in the crevices.

3. Sprinkle: A pinch of sea salt on top. This makes the flavors pop.

That’s it. No baking, no blending, no mess. 

Try it once, and you’ll never look at a plain bowl of vanilla the same way again.

Welcome to the high life. (Sweatpants encouraged).

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