At Otto the Olive Oil Copetta is a mainstay on a frequently changing menu of gelato-based sweets. But while the copetta itself is a constant, the toppings and accompaniments to the gelato change with the season. Last summer we happily consumed the olive oil gelato paired with tangerine sorbet, lemon curd, candied kumquats, fennel brittle, and Maldon sea salt. And in the fall, we had it alongside pomegranates, fennel brittle, blood orange, and, again, that salt (which, like the olive oil gelato itself, is a constant).
But go now, and that one very large and oh-so-fantastic round of gelato (quite possibly the best in the city!) is topped with passionfruit granita, and a spoonful of lime curd. On the side are sweet bites of fresh strawberries and one very potent streak of basil syrup. If this isn't love, then I don't know what is.
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