Cheesecake, panna cotta, chocolate fondant: When olive oil finds its way into dessert
- Posted on May 30, 2026
- By Le Monde
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- 1 min read
Cheesecake, panna cotta, chocolate fondant: When olive oil finds its way into dessert
Praised for its flavor, texture and keeping qualities, this nectar – whether green, ripe or matured – is increasingly being used by chefs and bakers in their sweet creations.
