Just in time for the hot weather, a gelato trick from renowned chef Doug Psaltis. Make that creamy, sweet treat even better with the addition of extra-virgin olive oil. It improves the texture and adds a luscious richness that can’t be replicated. When preparing, add the best EVOO you can get your hands on. If you’re thinking of drizzling a little 18-year balsamic vinegar on top and garnishing with fresh herbs, you’ve got the right idea.