Lemon Olive Oil Cake with Candied Lemons
Extra Virgin Olive Oil is like liquid gold to me. I’m never without it in my kitchen. Ever. It’s the foundation for so many of my dishes and beyond. I even use it on my skin. It’s a fabulous moisturizer. Truth. There is no substitution for a good quality olive oil period. When Jovial Foods reached out to me and asked me to try their organic reserve blend of olive oil of course I said yes. This blend is created exclusively from three ancient varieties of olives grown in the Veneto region of Italy (which is right next to my beloved Fruili); Favarol, Grignano and Nostrano.
I was intrigued to find that these particular olives were brought by the Romans to the Veneto region in Italy 1,000 years ago and a small group of passionate farmers are working to save these unique varieties of olives from extinction. Exclusively grown in the Valpantena area and the hills above Lago di Garda, this is true authentic Italian olive oil. It has a delicate flavor with just the right hint of fruitiness.
I’ve never been to an olive harvest in Italy but it’s on my bucket list. Oh how I’d love to traipse through the olive groves helping to gather the olives and transport them to the olive press and watch the olives turn into liquid gold right in front of my eyes. Capturing everything with my eyes and lens. Swoon. Until then I can (and you can too) enjoy this amazing olive oil as you please (perhaps you please a slice of this lemon olive oil cake?) … that just so happens to be available until the end of December for a very special price. Also worth a mention, their facility is exclusively dedicated to pressing and bottling olive oil. It is a family run press completely free of gluten, nuts, seeds and other allergens.
Photo Credit: Jovial Foods
EDITED TO ADD: Thank you for your entries. Giveaway has ended. Winner has been notified via email.
We have a very special offer from Jovial Foods and a GIVEAWAY: Recently harvested and freshly pressed Reserve Blend Organic Extra Virgin Olive Oil. oil from 100% Italian organic ancient varieties of olives delicate flavor with the perfect balance of fruitiness decanting naturally removes sediment without filtering the temperature never exceeds 80F during pressing we only press and bottle olive oil in our facility acidity less than .4%a Rafflecopter giveaway
VERY SPECIAL OFFER:
“Following a bountiful harvest, Jovial Foods is pleased to offer the new harvest reserve blend olive oil for only $60 (with free shipping), instead of the usual $74.99- now through December 31th. This year’s olives were particularly large and juicy, and the olive oil reflects their delicate flavor, with the perfect balance of fruitiness. You’ll be getting the freshest and most authentic cold-pressed extra virgin olive oil direct from our farmers to you.”
“As Europeans follow the global trend toward industrially produced food, your choices are a blessing to a group of farmers who are trying to keep their wonderful heritage alive. The exchange of your support to a farmer for an exceptional quality product that your family can trust is a wonderful thing that jovial is proud to be a part of.”
Disclaimer: This post and corresponding giveaway is sponsored by Jovial Foods. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- 1 tablespoon unsalted butter – softened
- 3 eggs – room temperature
- 1 cup sugar
- 3/4 cup extra virgin olive oil
- 1 lemon – zested and juiced
- 1/4 cup whole milk
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Preheat oven to 350 degrees. Grease a small loaf pan with the butter and lightly flour. Set aside.
- Into your stand mixer bowl mix eggs and sugar until well combined. Add oil, lemon zest and lemon juice and continuing mixing until combined. Add milk.
- Into a separate bowl, add flour, baking powder and salt. Whisk together.
- GRADUALLY and slowly add flour mixture to wet ingredients until well combined.
- Pour mixture into prepared loaf pan. Bake for approximately 35-40 minutes or until it passes the toothpick test.
- Transfer cake to a cooling rack and allow to cool.
- Garnish with candied lemons, powdered sugar or glaze prior to serving.