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Place your bottle of maple syrup and mixing bowl in the fridge overnight or at least 3 hours before making.
In the refrigerated mixing bowl, add olive oil, maple syrup and use a handheld milk frother to froth on high speed to form a thick caramel. You can also use a small hand whisk or a fork, but it will not get as thick as if you use a high-speed mixer like a milk frother or blender. For a blender option you need to triple the recipe or the volume will be too small to blend well.
If you like, stir in vanilla extract, and a pinch of salt now.
Serve on top of ice cream or cake. The caramel gets even thicker in contact with frozen food. Recipe serve 8 tablespoons.