1. Bread dip

    A shallow dish of oil, flaky salt and black pepper.

  2. Crispy fried eggs

    Fried in hot oil until the edges go lacy.

  3. Finish a soup

    A swirl on tomato or bean soup just before serving.

Lemon olive oil cake

Recipe · Made with olive oil

Lemon olive oil cake

Serves 8About 1 hourEasy

Method

  1. 1Heat the oven to 350°F. Oil a 9-inch round cake pan and line the bottom with parchment.
  2. 2Whisk the flour, baking powder and salt in a bowl. In another bowl, whisk the eggs and sugar for 2 minutes until pale.
  3. 3Whisk the olive oil, milk, lemon zest and lemon juice into the eggs, then fold in the flour until just combined.
  4. 4Pour into the pan and bake for 40 to 45 minutes, until golden and a toothpick comes out clean. Cool for 15 minutes, turn out and dust with powdered sugar.

  • "Extra virgin"

    The top grade: pressed without heat or chemicals, and free of flavor faults. "Light" olive oil means light in flavor, not in calories.

  • A harvest date

    The best bottles say when the olives were picked. Fresher is better.

  • Dark glass or tin

    Light and heat break olive oil down. Clear bottles on a bright shelf are the riskiest.