Allow me to introduce you to the Feta and Tomato Sandwich! Olive oil is drizzled on warm toasted bread, with a cut clove of garlic rubbed on top to infuse the flavor. Then, a sprinkling of oregano and sea salt, with slices of feta cheese and fresh summer tomatoes. This Greek sandwich takes less than 5 minutes to throw together and is delicious, simple, and easy. Perfect for those peak-season tomatoes and a fun way to change up your lunchbox routine!

You’ve heard of Southern tomato sandwiches. You’ve had thick slices of ripe tomato on a BLT. And I’m sure you’ve had an Italian Caprese sandwich with tomatoes, mozzarella, and basil. But have you ever had the Greek version of a tomato sandwich with sliced feta cheese? It will swiftly become your new favorite kind of tomato sandwich!

What sets this sandwich apart this is the garlic-infused flavor. After the bread is toasted, while it’s still warm, you’ll drizzle olive oil on it and immediately rub the cut size of a clove of garlic on it. The flavor of the garlic infuses into the oil, enhanced by the heat still coming off of the toasted bread.

...GET THE RECIPE for Greek Feta and Tomato Sandwich!

Kourabiedes (kourambiethes) are one of the most delicious Greek cookies, perfect for Christmas time (to me, they look like little snowballs!). Simple butter cookies with plenty of chopped, toasted almonds in the dough are baked with a festive whole clove in the center, then piled with powdered sugar for a deliciously simple, melt-in-your-mouth, classic Greek Christmas cookie.

This is my grandmother, Aggie’s, recipe, and it’s extremely simple. Some other recipes for Kourabiedes have egg, vanilla, baking soda, and other ingredients you find commonly in cookie recipes. Some recipes also include rose water or orange blossom water.

My grandmother’s recipe is more like a shortbread, with only five ingredients – butter, powdered sugar, flour, almonds, and whole cloves. It makes for a delicious texture that’s somewhere in-between melt-in-your-mouth and satisfyingly crumbly, the warm flavor and aroma of the clove imbued throughout.

Kourabiedes are popular Greek Christmas cookies, but also are made for other festive occasions like weddings. My Aunt Viki made them for my bridal shower years ago, and as the family expert in Greek cooking and recipes passed down from my grandmother, I consulted heavily with her on this recipe.

...GET THE RECIPE for Kourabiedes (Greek Butter and Almond Cookies)!

This Greek Zucchini Casserole, or Sfougato – which is very similar to a crustless quiche or frittata – features crumbled feta cheese and beaten eggs, along with green onion and herbs, all mixed together and baked in a rectangular pan. You can also use yellow summer squash, or a mixture of both here! I know I’m always looking for ways to use up my garden summer squash and zucchini, and this is a great way to pack a lot into one delicious and healthy recipe, perfect for breakfast, lunch, or dinner – and great for reheating all week.

Sfougato is a Greek baked egg dish, similar to a quiche, frittata, or baked omelette, but with the emphasis on the veggies instead of the eggs. We’ll use FOUR whole zucchini here – whereas a quiche or frittata focuses mostly on the eggs with a few extra ingredients, this casserole really features the zucchini squash in all its glory, the egg giving it structure and texture.

Like most recipes with zucchini, you can easily substitute yellow summer squash in this recipe, or use a mix. But I love how the vibrant green zucchini, herbs, and green onion permeate the whole thing – especially when topped with some bright red tomato slices (which are optional, but so pretty and delicious!).

...GET THE RECIPE for Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs!

These Spanakopita Turkey Burgers are such a fun mashup of two of my favorite foods: burgers, and spanakopita (Greek spinach pie)! The burger patties are packed with veggies and flavor- a mix of fresh spinach, crumbled feta cheese, lemon, and dill, along with lean ground turkey (or chicken, or other ground meat). A simple lemony, garlicky Greek yogurt sauce with herbs is the perfect accompaniment to spread on the burgers when serving. And since they’re baked in the oven on parchment paper, clean-up is a breeze and you don’t have to worry about overcooking the turkey!

I’d be lying if I said I’d never met a turkey burger I didn’t like. I frequently don’t like them. When it comes to burgers, I’m usually a purist and go for beef.

BUT. Not anymore. All the usual problems of turkey burgers – the dryness, the blandness, the boringness – all go away with this recipe. All the flavor of spanakopita – in a high protein, burger form!

These turkey burgers are juicy! Baking them in the oven until they are just cooked to temperature ensures they don’t dry out from overcooking.

...GET THE RECIPE for Spanakopita Turkey Burgers with Yogurt Sauce!

This super moist Apple Cake is studded with fresh diced apples throughout, bursting with spiced cinnamon and nutmeg flavor. With Mediterranean inspiration, this rustic cake features extra-virgin olive oil and Greek yogurt for a healthier option. Apple cider is reduced for concentrated apple flavor, used both in the batter and mixed with honey and spices for a finishing glaze.

Inspired by Milopita, or Greek Apple Cake, this cake features the Mediterranean standards for baking – extra-virgin olive oil and Greek yogurt, which both add healthy fat and protein to the mix. The rustic Italian apple cake Torta di Mele also uses extra-virgin olive oil in the batter. The earthy, rich flavor of the oil is so lovely with the sweet apples. This cake is healthy enough for breakfast with hot coffee, but delicious enough for a rustic dessert!

Not only that, but the oil add tons of moisture to the cake. Because olive oil stays liquid at room temperature, using it instead of butter in cakes and quick breads leads to a result that stays moist in texture for days at room temperature.

If you’ve been following my blog for a while, you know that I have an armada of baked goods that use olive oil in them (see below).

...GET THE RECIPE for Spiced Apple Cake with Cider Honey Glaze!

If you’ve never had Greek Stuffed Peppers (or Gemista / Yemista), you’re in for a treat! These inexpensive beef and rice stuffed peppers are packed with flavor from onions, herbs, and tomato, with plenty of olive oil. Blanching the peppers before stuffing them ensures that they’re soft, with no overpowering pepper flavor and a homogenous texture throughout. This is a wonderful make-ahead dinner (that just happens to be gluten and dairy free!).

This is my family’s recipe (with some liberties taken to make them easier) and once you try these stuffed peppers, you’ll have a hard time going back to any others. My husband, a self-proclaimed stuffed pepper hater, can’t get enough of these. Neither can my kids. Neither can I. So much yum.

Not only is the stuffing absolutely delicious (and can be used for all sorts of things!), but these peppers are light years better than other stuffed pepper recipes because of how soft the bell peppers are.

Other stuffed pepper recipes stuff raw peppers and heat in the oven until warmed up, but the peppers don’t cook enough.

...GET THE RECIPE for Greek Stuffed Peppers (Gemista)!

Avgolemono Soup (Greek Chicken Soup with Lemon and Egg) is, for sure, without question, the best soup in the world. Avgolemono sauce is stirred into a basic chicken and rice soup, which is a luxurious sauce made of emulsified eggs, lemon juice, and hot broth. The result gives the soup a rich and creamy texture without any added dairy, plus it’s packed with nutrients like protein and vitamin C!

Avgolemono is everything you’d ever want out of a soup. It’s simple and light, yet hearty and satisfying. It has a luxurious creamy texture, but there’s no milk or cream anywhere. That’s just the Avgolemono sauce- eggs mixed with lemon juice and thoroughly emulsified and tempered with hot broth, then added into the soup. It also adds a really interesting foamy texture to the top of the soup – look closely at the photo above. See the tiny bubbles? Think gin fizz. Absolutely delightful.

What is Avgolemono Sauce?

Roughly translated, Avgolemono means “The nectar of the gods.” Just kidding. It means egg-lemon sauce (avgo=egg; lemono=lemon). In this case, it’s stirred into chicken and rice soup.

...GET THE RECIPE for Avgolemono Soup (Greek chicken soup with lemon and egg)!

This Greek Roasted Cauliflower features cauliflower florets roasted to perfection with garlic, oregano, and lemon zest, then topped with crumbled feta cheese, fresh herbs, a squeeze of lemon juice, and a drizzle of extra-virgin olive oil before serving. You’re going to want this flavor-packed, low carb Greek side dish at every meal!

Y’all love my Mexican Inspired Roasted Zucchini, featuring spicy roasted zucchini topped with cilantro, lime, and cotija or queso fresco. So I thought I’d make a similar recipe, Greek style, with cauliflower!

Honestly I’m all about interesting side dishes, especially when it comes to veggies. It’s easy to make healthy vegetables the star of the show by putting some effort and lots of flavor into them. You can serve this Greek roasted cauliflower for dinner and just pick up a rotisserie chicken from the store and you’re good to go for dinner!

This low carb Greek side dish is a fun way to switch things up from the norm, and it goes with so much – chicken, salmon, shrimp, meatballs, etc. You can even use it as a base for a Greek cauliflower bowl, topped with gyro-style meat, cucumbers, and drizzled with a yogurt sauce.

...GET THE RECIPE for Greek Roasted Cauliflower Loaded with Feta and Herbs!

Let me introduce you to your new favorite easy halloumi recipe – Fried Halloumi Bites with Spicy Honey! This appetizer recipe, which also happens to be gluten-free, features halloumi cheese, cut into cubes, breaded in a thin layer of cornmeal, and shallow pan-fried in olive oil until golden brown. A mixture of honey and chili garlic sauce is drizzled on top for a sweet and spicy combo that’s perfect with the cheese.

Halloumi is a firm, salty Greek cheese – but that’s about the only “Greek” thing about this recipe. With a cornmeal coating (which gives the halloumi nuggets a great texture and flavor) and a hot honey sauce mixed with Vietnamese Huy Fong Chili Garlic Sauce (my favorite Asian hot sauce), you’re going to love this delicious mash-up of some really yummy flavors!

What is Halloumi cheese?

Halloumi is a Greek cheese that miraculously doesn’t really melt. This makes it perfect for grilling, frying, baking, etc., because it won’t lose its structural integrity when you cook it! It also has a subtle flavor from mint leaves that are usually packed with it. It’s got that squeaky, salty farmer’s cheese texture and flavor and you’re going to fall in love with it.

...GET THE RECIPE for Fried Halloumi Bites with Spicy Honey!

This Creamy Cucumber Salad with fresh dill features a healthy dressing made with Greek Yogurt, olive oil, apple cider vinegar, and a touch of honey. You’re going to love how light and refreshing this easy summertime side dish recipe is, and it only takes 10 minutes to throw together and has about 50 calories per serving!

I don’t know about you, but I love a lettuce-free salad. Nothing against lettuce, but sometimes you just want to switch things up! This creamy cucumber salad is such a great alternative to more traditional salads. It is a super healthy, low calorie side dish you’ll want to eat all summer long. It’s inspired by Greek Tzatziki Sauce, but much faster and easier to make and you eat it with a fork rather than use it as a dip or spread.

The creamy dressing is made healthier than other creamy salad dressings. The base is Greek yogurt and extra-virgin olive oil. It has a touch of honey (instead of sugar) for a hint of sweetness, and apple cider vinegar to add a bit of zing without being overpowering. It’s finished off simply with salt and pepper and plenty of fresh dill.

...GET THE RECIPE for Creamy Cucumber Salad with Yogurt and Dill!

Spanakorizo, or Greek Spinach and Rice, is a delicious, healthy, vegan Greek side dish or plant-based main course, flavored with fresh lemon and dill. This version uses a few tricks for fast cooking time: green onions (which also add great flavor), basmati rice (which cooks quickly), and baby spinach (which has a very mild taste and doesn’t require washing or chopping). Spanakorizo is the perfect side dish to grilled chicken or shrimp, or on its own as a light meal!

If you’re looking for the PERFECT side dish to almost anything, look no further than Spanakorizo, or Greek Spinach and Rice.

Greek Spinach and Rice is packed with healthy spinach, boosted with flavor from lemon and dill. I like drizzling it with extra-virgin olive oil at the end and garnishing with some crumbled feta, fresh herbs, and sliced green onion.

Traditional, authentic Spanakorizo is often made with mature chopped spinach and converted rice, but I like using baby spinach for its mild flavor and faster cooking time, and basmati rice which cooks really fast with a fluffy, light texture.

...GET THE RECIPE for Spanakorizo (Greek Spinach and Rice)!

This easy recipe for Sautéed Shrimp features Greek flavors – plenty of fresh chopped garlic, oregano, and a little crushed red pepper for spice (if you want it). Fresh lemon juice and white wine are added to the skillet at the end and reduced until a thick, luxurious sauce coats every piece of shrimp. These little flavor bombs take only 15 minutes to make are great added to salad, to a shrimp gyro, or just on their own!

In this recipe, chopped fresh garlic (and plenty of it) is sautéed first over a lower heat, along with oregano and crushed red pepper, in olive oil. This helps toast the garlic (but not burn it), and infuse the garlic, herb, and red pepper flavor into the oil and allows all the flavors from the spices bloom.

The shrimp are then added and partially cooked, then they finish cooking while fresh lemon juice and white wine reduce in the skillet. The result is a thick, bright, flavorful sauce that coats every bite of shrimp.

Fair warning: this sautéed shrimp is addicting.

...GET THE RECIPE for Sautèed Shrimp with Garlic, Lemon, and Herbs!

This easy Orzo Pilaf recipe is full of buttery flavor with lemon, dill, and green onion. An optional but delicious step: the orzo is toasted in brown butter before it’s cooked for a boost of delicious flavor. This simple Greek-inspired side dish will be your go-to to serve with chicken, fish, and more!

Look closely at the photo of orzo pilaf above. Do you see how there are some pieces of orzo that are darker in color than others? That, my friends, is the beauty of this dish. The toasted orzo not only makes this pilaf pretty to look at, but also boosts the flavor.

And browning the butter before toasting the orzo in it results in a delicious earthy, toasty flavor that adds a lot of depth to this otherwise simple side dish. (Intimidated by brown butter? Don’t worry- if you want to skip browning the butter, that’s fine too!)

Best of all- you only need a handful of ingredients, one pot, and 20 minutes total to make this easy orzo pilaf. You’re going to love how versatile and yummy it is!

...GET THE RECIPE for Orzo Pilaf with Lemon and Dill!

This easy Greek salad takes 15 minutes to make and is dressed in a simple, authentic red wine vinegar dressing and packed with Mediterranean flavor! Cucumbers, tomato, feta cheese, kalamata olives, bell pepper, and red onion are the stars in this yummy side dish that’s super easy to prep ahead of time.

Having a go-to salad recipe for any occasion is a must for any home cook. This Greek Salad recipe is mine, and I’m so excited to finally share it!

What makes a Greek salad “authentic?’

People may argue about what “authentic” means when it comes to Greek salads. Lettuce or no lettuce, bell peppers or no bell peppers, crumbled feta or a big ol’ hunk placed on top, etc.

Here’s how I feel- lettuce, if you use it, should not be the star of the show, and the dressing should be unapologetically vinegary and simple.

I used romaine lettuce here (only about 2 cups), and thinly sliced so it wouldn’t overpower the other delicious ingredients. The salad is loaded with salty feta and briny kalamata olives, as it should be.

...GET THE RECIPE for Greek Salad!

These Greek Chicken Bites seasoned with lemon, garlic, and oregano are little flavor-packed nuggets that you’ll want to use for everything! Add to a salad, wrap in a flatbread for a gyro sandwich, serve as a main course, or eat them on their own dipped in yogurt sauce. They take 20 minutes to make, 5 ingredients, and they’re a versatile low-carb, paleo/whole30 compliant recipe!

I can’t get over how simple and fast this recipe for Greek Chicken Bites is. We had them on the side of a simple Greek salad, which was the perfect summertime meal.

The chicken bites are cooked in a skillet on the stovetop, and because the chicken is cut into small pieces, they only take 10 minutes to cook (and no heating up your kitchen with the oven!).

That, plus 10 minutes prep makes for a super fast, crowd-pleasing recipe. You’ll need at least 20 minutes of marinating time to get the best flavor, but if you’re in a rush you can skip this (or prep the day before to let it sit overnight in the fridge to marinate).

...GET THE RECIPE for Greek Chicken Bites!

Garides Saganaki, or Greek Shrimp with Tomatoes and Feta Cheese, is a one-skillet, easy recipe that’s packed with bright, fresh flavors. And it takes only 25 minutes! It’s low-carb on its own but I love serving it with crusty bread to mop up all the sauce.

You’re going to LOVE this easy Mediterranean shrimp recipe. The flavors from onion and garlic, fresh lemon juice and oregano, and salty feta cheese with savory tomatoes is out of this world.

This Greek shrimp dish is similar to a stew, so it’s great to serve with some crusty bread or pita, rice, grits/polenta, or pasta to make sure you can mop up the sauce.

There are many versions of garides saganaki out there, and I sought out to make the easiest possible version with the most readily available ingredients.

Some recipes use ouzo; this uses white wine instead (which can be omitted).

Some call for cooking the shrimp separately; this recipe poaches them directly in the tomato sauce for simplicity and more infused flavor.

...GET THE RECIPE for Greek Shrimp with Tomatoes and Feta (Garides Saganaki)!

Egyptian Barley Salad with Pomegranate and Feta is an easy, healthy Mediterranean / Egyptian-inspired recipe! It’s packed with flavor from warm spices, sweet raisins, savory scallions, and crunchy almonds. This vegetarian side or light main dish is easy to whip up in 15 minutes, can be made ahead, and is easily adaptable to be gluten-free and vegan.

Move over, all salad recipes. This Spiced Egyptian Barley salad takes the cake. The flavors are amazing!

Cumin, cinnamon, and maple syrup in the dressing. Plump sweet golden raisins and juicy pomegranate. Nutty cooked barley and crunchy almonds. Salty and pungent feta, scallions, and parsley. They all come together to form an epic taste explosion that you’re going to love!

And best of all? It’s easy to whip this Mediterranean salad up in only 15 minutes if you have already cooked barley. You can serve it as a side dish or main course, and you can make it ahead of time (the leftovers are great!).

This recipe was inspired by the “Egyptian Barley Salad” in the America’s Test Kitchen Complete Mediterranean Cookbook. For more Egyptian recipe inspiration, check out the blog Kitchen Keys!

...GET THE RECIPE for Egyptian Barley Salad with Pomegranate and Feta!

This easy Chickpea Salad recipe takes only 10 minutes to make and is bursting with yummy and healthy Mediterranean ingredients, like feta cheese, sliced cucumbers, and sun dried tomatoes. Everything is tossed in a delicious fresh herb vinaigrette for a simple make-ahead vegetarian light main course or side dish, and it’s perfect for meal prep.

Chickpeas (also known as garbanzo beans) are one of my favorite legumes. With a firm texture, they’re perfect for this make-ahead salad that can easily withstand a few days in the fridge. With a nutty flavor, they’re a bit more interesting than white beans or other legumes.

Chickpeas are cheap, and they’re super healthy, too!

This recipe is a great way to use up that random can or two of chickpeas you have in your pantry. And it’s very versatile- you can use dried herbs instead of fresh, omit any of the fresh ingredients, and really make it your own.

If you’re looking for fresh, healthy Mediterranean flavor, give this easy chickpea salad with feta recipe a try!

How to make chickpea salad

Just whip up a simple vinaigrette, toss it with some chickpeas, cucumbers, and feta cheese, and you’re good to go!

...GET THE RECIPE for Mediterranean Chickpea Salad!

This easy Spanakopita Pasta recipe (Spanakopasta!) comes together in only 20 minutes and is packed with yummy Greek flavor! Spinach, feta, dill, and lemon are the stars of this quick and easy recipe, with eggs stirred into the sauce like a carbonara. It’s got all the flavor you love about spanakopita with barely any effort, in a fraction of the time!

Spanakopita has to be one of my favorite Greek recipes, and I enjoyed it a lot throughout my childhood. But I rarely spend the time or effort to make it.

I prefer shortcut spanakopita recipes, like using puff pastry to make mini spinach feta pies in a muffin pan or putting all the flavors together in this DELICIOUS pasta recipe.

(For the real deal, check out this spanakopita recipe).

You guys- this is one of my favorite things I’ve ever cooked. Immediately after tasting it, I added all the ingredients to my grocery list so I can make it again. My kids gobbled it up. There were no leftovers. And it was SO easy to make.

...GET THE RECIPE for Spanakopita Pasta (Spanakopasta!)!

Greek Meatballs, or keftedes, are usually fried, but these are baked, drizzled with herb butter! Your whole family will gobble these up and they’re SO EASY to make.

If there’s one thing I LOVE to have on hand, it’s meatballs. They’re cheap to make, hearty and filling, and versatile. And these are extra easy because you bake them instead of fry them.

You can keep them in your freezer to throw in meatballs subs. You can make a whole batch and use them in meal prep for the week. And your kids? They’re going to LOVE them.

These Greek Meatballs are basically just normal meatballs, but with a Greek twist. And if you’re looking for an Italian-style version, try these Easy Baked all-beef Meatballs.

In this post, I’ll explain what keftedes are, how to make these Greek meatballs, and what to serve with them.

What are Keftedes?

Keftedes are Greek meatballs, usually served as part of a platter or as an appetizer, but also served as a meal with rice, salad, and/or drizzled with sauce.

...GET THE RECIPE for Keftedes (Greek Meatballs) with Herb Butter!

This healthy Mediterranean Cucumber Tomato Salad with feta cheese and tangy, sweet pickled red onions takes only 10 minutes to make and is the perfect vegetarian summer side dish!

This tomato cucumber salad is perfect for a summery side dish, and is a great way to use up a lot of cucumbers and tomatoes (especially if you’re like me and have them growing in your garden!). And it can even serve as a whole meal with additional protein, like chickpeas or grilled chicken!

I had it for a simple lunch with pita bread and hummus.

The great thing about this salad? Even though it has acidic ingredients like tomatoes, onions, and vinegar, the acidity is tamed quite a bit by pickling the red onions and adding just a touch of sugar. The balance of flavors is fantastic!

In this post, I’ll explain:

• how to make this cucumber tomato salad in the most efficient way possible
• what kind of feta is best to use
• how to make this salad in advance
• how to make this into a full meal, and
• suggest easy recipes to serve this salad with.

...GET THE RECIPE for Cucumber Tomato Salad with Feta!

These Olive Oil Scrambled Eggs with Feta and Tomatoes are SO easy to whip up in only 10 minutes with a handful of ingredients! This is a low-carb, vegetarian, gluten-free recipe that’s perfect for breakfast, lunch, or dinner.

Any Greek person will tell you that eating feta cheese with scrambled eggs is the ONLY way to eat scrambled eggs. It’s a certifiable fact.

Actually, it’s the only way I ate them growing up. I remember going to a friend’s house and having regular, plain ol’ scrambled eggs and wondering why they tasted so funny.

Lately, I love my scrambled eggs any which way (plain, fluffy, creamy, with feta, with soy sauce, in migas… you name it!).

They’re my go-to quick and easy, healthy, and cheap thing to eat any time of day.

And I love the flexibility of scrambled eggs- you can add anything you want to them! Herbs, veggies, meat, beans… the list goes on.

But this combination of salty feta cheese and sweet cherry tomatoes heated until they burst, with a little bit of onion and parsley for extra flavor, is perhaps my favorite combination.

...GET THE RECIPE for Olive Oil Scrambled Eggs with Feta and Tomatoes!

Growing up, I can’t remember a New Year’s day that didn’t involve Vasilopita. This Greek New Year’s Bread is sweet and moist, baked with eggs and milk, scented with orange zest, and topped with toasty sesame seeds.

It’s brushed with an egg wash before baking and a pattern is carved into it with a sharp knife or razor blade, which results in a gorgeous loaf of bread with a deep, dark, chestnut-brown color.

This is a traditional yeast bread, and requires two rises and kneading. Normally, I’m all about fast, easy recipes, and when I do make bread from scratch I usually use a no-knead bread recipe.

Full disclosure: vasilopita is not very fast to make and it does get a bit messy.

BUT it is relatively easy and it’s such a fun tradition that I love doing it once a year!

Before I get into how to make this bread, there’s one more very special thing about it.

Traditionally, a coin is hidden inside it when it is done baking. It’s slipped into the bottom and then spun around, so the cook doesn’t know where it is either.

...GET THE RECIPE for Vasilopita (Greek New Year’s Bread)!

This Orange Olive Oil Cake is scented with warming cardamom and cinnamon and SUPER moist! It’s baked with Greek yogurt and honey, and it’s dense – almost like a pound cake. AND it contains no refined sugar!

Once you’ve tried baking with olive oil, you may never go back. The Greeks and Italians have been doing it for a while, and the trend is catching on here as well, especially as the Mediterranean Diet gains popularity.

This cake is so much more guilt-free than many others. Yes, olive oil is still a fat, and yes, honey is still sugar, but it’s a lot healthier than other cakes made with vegetable oils and sugar.

Don’t worry- it doesn’t TASTE healthy. It tastes AMAZING. It’s moist and rich and the flavor combination of fresh orange with warm cardamom and cinnamon is out of this world (and these flavors go well with the earthy, nutty flavor of extra-virgin olive oil).

And it makes your house smell SO GOOD while it cooks!

Olive oil cake is often made with lemon. I wanted a more festive cake for the holiday season, so I used orange instead.

...GET THE RECIPE for Cardamom Spiced Orange Olive Oil Cake!