The Best Chocolate Olive Oil Spread Recipe
Editor's note: When we saw that the recipe for Chocolate Olive Oil spread in David Lebovitz's most recent book originally came from Deb Perlman, we knew it was a recipe that could withstand even more adaptation. Contributor Lisa Waterman Gray shares chocolate recipes on her own blog, so we turned to her to make her own improvements on the recipe. The result? We think it's the best version yet. But by all means, feel free to adapt it as you see fit.
The Great Book of Chocolate
A popular video shows New York Times bestselling author David Lebovitz hanging out with his friend, Deb Perelman, the founder of the popular food blog Smitten Kitchen, creating his version of her delicious chocolate olive oil spread. Previously included in her book Smitten Kitchen Keepers, the spread offers an alternative to mainstream chocolate and nut spreads like Nutella. Lebovitz’s revised recipe is one of dozens appearing in The Great Book of Chocolate Revised, by David Lebovitz.
A longtime fan of substituting olive oil for at least a portion of the fat in dessert recipes, I was immediately intrigued by his version of chocolate olive oil spread.
How Olive Oil Enhances Chocolate Spread
Palacio de los Olivos Arbequina and Calivirgin Premium
When making chocolate olive oil spread it’s important to choose an extra virgin olive oil that will best complement bittersweet or semisweet chocolate and Dutch-processed cocoa powder.
Joanne Lacina, with Sun Grove Foods, Inc., and the Olive Oil Lovers website, suggested several olive oils for use in this recipe. “I very much love an Italian leccino or frantoio for a fruit-forward chocolate pairing like this, with the latter giving a little more kick depending on your flavor preference,” she says.
“And if you want a little subtler fruitiness, you can’t go wrong with an arbequina from Spain – with a bit of a kick – or from California for a little more subtlety. I recommend Palacio de los Olivos Arbequina (From Spain’s volcanic heartland — Fruity, sweet-toned extra virgin olive oil with a pleasantly fresh and lingering finish’) and Calivirgin Premium (an unfiltered blend of estate-grown, arbequina, and koroneiki olives…with fresh, aromatic, fruity flavor).”
Viola Inprivio and Pruneti Leccino Biologica
Lacina’s additional olive oil suggestions include Viola Inprivio (described as ‘Artichoke-forward extra virgin olive oil — elegant Umbrian frantoio with floral notes, white almond, and a harmonious, lasting balance’) and Pruneti Leccino Biologica (described as ‘Freshly grassy with parsley, wild asparagus and a simple white pepper finish’).
Improving on an Already Great Recipe
Chocolate Olive Oil Spread ingredients photo credit Lisa Waterman Gray
I chose a fruity Spanish arbequina extra virgin olive oil from a local specialty oil and vinegar shop. Although I definitely have a sweet tooth, I cut the sugar in Lebovitz’s recipe from ½ a cup to 1/3 cup, which also reduced the thickness of my spread a bit. And I skipped the sea salt from his recipe in my final version.
I’m also a big fan of cinnamon with chocolate. Adding two to three teaspoons of cinnamon creates a ‘warming’ depth of flavor that plays nicely with Lebovitz’s foundational recipe. For a decidedly ‘adult’ version of this spread, I added a bit of chocolate cream liqueur.
After combining all the ingredients, I put my batch in the refrigerator for about two hours, which caused it to thicken. So, before serving and sampling my chocolate olive oil spread, I gently softened it in the microwave (Lebovitz suggests 5 seconds at a time).
Then I generously smeared the spread across sliced bananas and strawberries. A thick layer of chocolate spread between pairs of vanilla wafer cookies creates the ultimate sandwich cookies. You can also stuff a cannoli shell with this spread for a delicious dessert to serve after an Italian pasta meal. Or spread it on a croissant, and serve it with black coffee, as a decadent breakfast treat.
Lisa’s Chocolate Olive Oil Spread
Chocolate Olive Oil Spread with sandwich cookies, bananas, and strawberries photo credit Lisa Waterman Gray
This recipe is an adaptation of the recipe from David Lebovitz, who adapted it from a recipe by Deb Perlman.
Ingredients
1/3 cup powdered sugar
¼ cup unsweetened cocoa powder (preferably Dutch process)
4 ounces bittersweet chocolate chips or a bar, chopped
½ cup fruity olive oil, preferably leccino, frantoio or arbequina
2-3 teaspoons cinnamon, to taste
4-5 teaspoons chocolate cream liqueur, optional
Flaky sea salt, optional
Directions
Whisk together the powdered sugar, cocoa powder and cinnamon in a small bowl to remove lumps. Warm the chocolate and olive oil over medium heat, stirring continuously until the mixture fully melts. Remove from the heat before combining it with the powdered sugar, cocoa, and cinnamon mixture, until it reaches a smooth consistency. Stir in chocolate cream liqueur, if desired.
Scrape the chocolate mixture into a small bowl and refrigerate until it becomes spreadable consistency; about two to three hours.
Store at room temperature for two weeks, or in the refrigerator for four weeks. If the spread is too firm, leave at room temperature for a few hours, or microwave it in the storage jar or a microwave-safe serving bowl on medium power, in 5-second intervals, just until it becomes spreadable.