Olive Oil Gelato for Corporate Events in Malaysia | Chloe’s Gelato
CHLOE LOO
Olive oil gelato isn’t something most people expect to see on a menu.
To be honest, I didn’t expect to create one either — until a call in February 2026 changed everything.
What started as a slightly confusing request turned into one of the more interesting flavour development projects I’ve worked on at Chloe’s Gelato.
It Started With an Unexpected Call
I still remember the call clearly.
Jean reached out to me and asked, “Do you have an olive oil flavour?”
My immediate reaction was confusion.
She wasn’t from an F&B company — she was from Unicharm, a brand known for baby products. So naturally, the question caught me off guard.
But I didn’t ask further.
I simply took it as a brief — and started working on it.
Sometimes, in this line of work, you don’t need the full story upfront.
You just focus on doing your part well.
From Idea to R&D
As with all my formulations, I also had to ensure the base stayed aligned with how we build our gelato — dairy-free, with carefully balanced sweetness and texture.
It had to be something people would remember — but still enjoy.
The Part That Caught Me Off Guard
Just before the production, I asked a simple question.
I asked Jean whether I should be using their olive oil for the final batch.
That was when she told me — they don’t actually have olive oil.
I paused for a moment 😬.
Up until then, I had been developing everything based on the assumption that olive oil was part of their product.
But it wasn’t.
Later on, I realised this was tied to the MamyPoko Olive launch happening in other markets — not an actual olive oil product.
I didn’t ask too much after that.
They were in the middle of their launch preparations, and I knew my role was to deliver what I had committed to.
So I continued using my own olive oil formulation — and focused on making the experience work.
Bringing It to Life at the Event
At the event, we kept things simple.
We served the gelato in single cups, allowing guests to easily try something different without overthinking it.
Seeing guests react to the flavour — some surprised, some curious, some genuinely enjoying it — reminded me why custom flavour development is worth the effort.
Interestingly, this wasn’t my first time working with Jean and her team. We had previously collaborated during a gotong-royong event a couple of years back, back when Chloe’s Gelato was still known as negative12degrees.
So this project felt like a continuation — just on a very different level.
What This Means for Chloe’s Gelato
Projects like this are exactly why I enjoy what I do.
At Chloe’s Gelato, we don’t just create flavours for the sake of having something new. We develop them around experiences, concepts, and sometimes even unexpected briefs.
At the same time, every formulation is built on the same foundation — dairy-free, carefully balanced in sweetness, and designed to be a little more thoughtful than conventional desserts.
And while this project was built around an idea, the foundation remains the same — creating gelato that’s not just different, but also made a little more thoughtfully.
If there’s one thing this project reminded me, it’s this:
Not every brief will make perfect sense at the start.
Sometimes, the job is simply to take what’s given —
and figure out how to make it work.
And when it does,
that’s what people remember.
*If you’re planning a corporate event or brand activation, we also develop custom gelato flavours tailored to your concept — from idea to experience.