As the holidays draw near, we’re reminded that the best moments are often made around the table—gathered with friends and family, sharing dishes that feel both comforting and a little elevated. At Cibaria International, we love how extra virgin olive oil brings that balance to holiday cooking: fragrant, versatile, and steeped in tradition. Whether you’re roasting vegetables to caramelized perfection, finishing a festive salad with a peppery drizzle, or baking sweets that stay beautifully moist, EVOO has a way of turning simple ingredients into something memorable.

To brighten your holiday table, here’s one of our favorite seasonal recipes featuring extra virgin olive oil:

Citrus & Rosemary Olive Oil Cake (Holiday-Ready)

Why it works: bright citrus, cozy rosemary, and a tender crumb thanks to EVOO.

Ingredients
1 ½ cups all-purpose flour
1 cup sugar
2 tsp baking powder
½ tsp kosher salt
3 large eggs
¾ cup extra virgin olive oil from Cibaria International
¾ cup milk (or buttermilk)
Zest of 1 orange + 2 tbsp orange juice
Zest of 1 lemon + 1 tbsp lemon juice
1 tsp vanilla extract
1–2 tsp finely chopped fresh rosemary (optional, but amazing)

Glaze (optional but pretty)
1 cup powdered sugar
2–3 tbsp fresh orange juice (or a mix of orange + lemon)
Pinch of salt

Directions

1. Preheat oven to 350°F. Grease and line an 8–9" round cake pan (or loaf pan).
2. In a bowl, whisk flour, sugar, baking powder, and salt.
3. In another bowl, whisk eggs, olive oil, milk, citrus zests/juices, vanilla, and rosemary (if using).
4. Combine wet into dry and stir just until smooth (don’t overmix).
5. Bake 35–45 minutes (loaf may take a bit longer) until a toothpick comes out clean.
6. Cool 10 minutes, then turn out to cool completely.

If glazing, whisk glaze ingredients and drizzle over cooled cake. Garnish with a little citrus zest or a tiny sprig of rosemary.

Holiday serving idea: Add sugared cranberries on top or serve with whipped cream and fresh orange segments.