Olive Oil Panna Cotta with Dates and Black Olives

Name: Olive Oil Panna Cotta with Dates and Black Olives
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (360 ml) heavy cream, cold, cold; ½ cup (120 ml) whole milk, cold, cold; ¼ cup (60 ml) extra-virgin olive oil, fruity (not peppery), room temperature; 3 tablespoons (45 ml) honey; ½ teaspoon (2½ ml) vanilla extract; ⅛ teaspoon (0.6 ml) sea salt, fine; 2 teaspoons (7 g) powdered gelatin (unflavored); 3 tablespoons (45 ml) cold water, ice-cold; ¾ cup (120 g) pitted dates (Medjool or Deglet Noor), halved, pitted, halved lengthwise; ½ cup (75 g) black olives, pitted and halved, pitted, halved; 2 tablespoons (30 ml) honey, for drizzling; 6 leaves fresh mint leaves, torn, optional (optional)

From the MyKitchenBank Kitchen

A silky, delicate custard infused with fruity olive oil, topped with jammy dates and briny black olives that create an unexpected sweet-savory contrast. This elegant dessert captures the essence of Mediterranean and Middle Eastern cuisine in a single spoon—creamy, complex, and utterly refined.

Prep: 15 min
Cook: 8 min
Wait: 6 hr
Total: 6 hr 23 min
Makes: 6 servings (6 small custards, about 4 oz / 120 ml each)

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Ingredients

6 servings

For the panna cotta
1½ cups (360 ml) heavy cream, cold, cold
½ cup (120 ml) whole milk, cold, cold
¼ cup (60 ml) extra-virgin olive oil, fruity (not peppery), room temperature
3 tablespoons (45 ml) honey
½ teaspoon (2.5 ml) vanilla extract
⅛ teaspoon (0.6 ml) sea salt, fine
2 teaspoons (7 g) powdered gelatin (unflavored)
3 tablespoons (45 ml) cold water, ice-cold
For the topping
¾ cup (120 g) pitted dates (Medjool or Deglet Noor), halved, pitted, halved lengthwise
½ cup (75 g) black olives, pitted and halved, pitted, halved
2 tablespoons (30 ml) honey, for drizzling
6 leaves fresh mint leaves, torn, optional (optional)

Equipment (10)

Small mixing bowl
Liquid measuring cups
Heavy-bottomed saucepan (2-quart / 2 L)
Instant-read thermometer
Fine mesh strainer
Whisk
Six 4-oz (120 ml) custard cups or ramekins
Large bowl filled with ice water
Shallow dish or plate
Rubber spatula

Steps

Before you start

Chill six 4-oz (120 ml) custard cups or ramekins before starting
Have ice water ready in a large bowl for the gelatin bloom
Choose a fruity but not too peppery extra-virgin olive oil (avoid Tuscan varieties that are too assertive)
Pit your dates fresh if using whole dates; Medjool or Deglet Noor work beautifully

1
Bloom the gelatin
- Pour the 3 tablespoons (45 ml) of ice-cold water into a small bowl and sprinkle the 2 teaspoons (7 g) of powdered gelatin over it.
- Let it sit undisturbed for 3–4 minutes so the gelatin absorbs the water and becomes spongy.
- Do not stir.
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Ready when: Gelatin looks spongy and slightly fluffy
Tip: Do not stir the gelatin while blooming; gentle contact with cold water ensures even hydration.
2
Heat cream and milkOven 160°F / 70°C
- In a heavy-bottomed saucepan over medium heat, combine the 1½ cups (360 ml) of cold heavy cream and ½ cup (120 ml) of cold whole milk.
- Stir occasionally with a whisk.
- Heat to 160°F (71°C)—this is when tiny bubbles just begin to appear around the edges and the surface steams slightly.
- Do not boil.
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Ready when: Tiny bubbles form around the pan edge; temperature reads 160°F (71°C)
Tip: Use an instant-read thermometer to avoid overheating. Scalding the cream (boiling it) will prevent the gelatin from setting properly.
3
Dissolve gelatin
- Remove the saucepan from heat.
- Add the bloomed gelatin to the hot cream and milk.
- Let it sit for 30 seconds, then whisk gently and steadily for about 1 minute until the gelatin is completely dissolved and the mixture is smooth with no lumps or strings visible.
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Ready when: Gelatin fully dissolved; mixture is smooth with no visible particles
Tip: Whisk gently but thoroughly; vigorous whisking can incorporate air bubbles that ruin the silky texture.
4
Infuse with olive oil and honey
- Pour the ¼ cup (60 ml) of extra-virgin olive oil and 3 tablespoons (45 ml) of honey into the warm cream mixture.
- Add the ½ teaspoon (2.5 ml) of vanilla extract and a pinch of fine sea salt.
- Whisk until fully emulsified and the mixture is homogeneous, about 1–2 minutes.
- The olive oil will integrate and create a silky, cohesive custard base.
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Ready when: Olive oil and honey are fully incorporated; mixture is smooth and uniform
Tip: Whisking vigorously helps the olive oil emulsify into the cream rather than separating. The salt brightens the subtle flavors without tasting salty.
5
Strain the custard
- Pour the mixture through a fine mesh strainer into a liquid measuring cup or small bowl, pressing gently with the back of a rubber spatula to ensure every drop passes through.
- This removes any lumps or air bubbles and creates a silky-smooth texture.
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Ready when: All liquid has passed through the strainer; custard is completely smooth
Tip: Straining is essential for luxurious panna cotta; do not skip this step even if the mixture looks smooth.
6
Cool the custard
- Set the liquid measuring cup in a large bowl filled with ice water.
- Let the custard cool to about 80°F (27°C), stirring occasionally with a whisk or rubber spatula, for about 10–12 minutes.
- The mixture should feel cool to the touch but not cold—this temperature prevents premature setting when poured.
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Ready when: Custard reads 80°F (27°C) and feels cool but not cold
Tip: If the custard becomes too cold and starts to thicken before pouring, gently warm it in a 100°F (38°C) water bath for 1–2 minutes.
7
Pour and chill
- Divide the cooled custard evenly among the six chilled 4-oz (120 ml) custard cups or ramekins, filling each about three-quarters full.
- Cover each loosely with plastic wrap and transfer to the refrigerator.
- Chill for at least 6 hours, or until the custards are set and quiver gently when shaken—they should be solid but delicate.
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Ready when: Custards are set but quiver slightly when gently shaken; they feel silky to the spoon
Tip: Do not cover tightly, as condensation will drip onto the custards. Aim for 6–8 hours of chilling for the best texture.
8
Prepare the topping
- Just before serving, arrange the halved pitted dates and halved black olives on top of each panna cotta, distributing them evenly across the surface.
- Drizzle lightly with 1 teaspoon (5 ml) of honey per custard.
- If desired, tear a small fresh mint leaf over the top for a whisper of herbaceous freshness.
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Ready when: Dates and olives are artfully arranged; honey is drizzled
Tip: Add toppings just before serving so the dates and olives stay textured and don't soften into the custard.

Good to know

Tips

Temperature control is key: overheating the cream will prevent the gelatin from gelling, while cooling the custard too quickly may cause lumps. Use an instant-read thermometer for precision.
The magic of this dessert lies in the sweet-savory contrast—the briny olives and jammy dates against the delicate, fruity custard. Don't skimp on the toppings.
For a more sophisticated presentation, serve in chilled glasses or shallow bowls and spoon the custard gently to showcase its silky texture alongside the toppings.
The panna cotta should quiver like a gentle wave when shaken, not jiggle like Jell-O and not be stiff like mousse. This balance takes practice but yields the most luxurious result.

Make ahead

The panna cotta can be made up to 2 days in advance without toppings. Cover loosely with plastic wrap and chill. Add the dates, olives, and honey drizzle just before serving so they maintain their texture and visual appeal.

Storage & reheating

Refrigerate covered loosely with plastic wrap for up to 3 days. Do not freeze; gelatin-based custards do not thaw well. Serve chilled directly from the fridge—do not allow to warm to room temperature, as the custard will lose its silky set.

Substitutions

powdered gelatin (unflavored) → Agar powder (use 1 teaspoon / 3 g, bloomed and dissolved the same way) or leaf gelatin (1.5 sheets, bloomed in cold water). Agar produces a slightly firmer set; leaf gelatin is more delicate. Both are vegetarian alternatives.
extra-virgin olive oil, fruity (not peppery) → Walnut oil or almond oil for a nuttier flavor. These will shift the flavor profile; use the same quantity. Avoid very assertive oils like hazelnut, which may overpower the custard.
pitted dates (Medjool or Deglet Noor), halved → Dried figs, dried apricots, or fresh pomegranate arils. These create a different but equally delicious sweet element. Adjust quantities to match the volume of dates.
black olives, pitted and halved → Kalamata olives or brined green olives. Kalamata provides deeper flavor; green olives are brighter. Both offer the savory contrast. Pit and halve as directed.