Oleato Recipe

Coffee recipe · Espresso & milk

You do not need to find a discontinued café drink to test the idea behind it. This small-batch olive-oil latte uses ingredients you can measure, taste, and adjust.

Ingredients for one small latte

• One double espresso (about 35–45 g of brewed coffee), or 60 ml strong brewed coffee.
• 120–150 ml milk or unsweetened oat milk.
• ¼ teaspoon extra-virgin olive oil to begin (add more only if you enjoy it).
• Optional: a little vanilla or maple syrup.

How to make it

1. Brew your espresso. Set it aside while you texture the milk.

2. Add the olive oil to the warm milk and froth until the mixture looks evenly combined. Use a milk frother or steam wand in a suitable pitcher; avoid overheating.

3. Pour the milk into the espresso and taste. If the oil is too noticeable, reduce it next time. If the drink feels flat, start by improving the espresso rather than adding more oil.

4. For an iced version, froth the oil into cold milk first, then pour over fresh ice and espresso. Do not expect the oil to dissolve in water.

What should it taste like?

Expect a fuller texture, with the oil’s herbal or peppery notes depending on the bottle. A small amount should be enough; it is easy to overpower the coffee.

The original Starbucks Oleato menu was phased out in November 2024, so this is a homemade interpretation—not a copy of a currently sold Starbucks recipe.

Three ways to improve your next cup

For sweeter coffee, try a chocolate-forward roast. For a cleaner comparison, make the exact same drink without oil. If your espresso runs very quickly or tastes sharp, check your grind size before modifying the milk.