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Roasted cauliflower soup with thyme and extra virgin olive oil

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Olive oil chocolate cake

Olive oil chocolate cake

They say that the best way to someone’s heart is through their stomach. So if you were looking to treat someone special in your life (or just yourself!)—this chocolate olive oil cake is the way to go.

It is fluffy, yet indulgent. The well-known taste of chocolate sponge pairs beautifully with our Greek olive oil, making it a very delicious dessert.

Inspired by Nigella's now famous recipe, this version comes to us from our friends at Montezuma's, who happen to be making some of the most delicious chocolate out there...

Here's the method:

Serves 8-10

Heat your oven to 180°C/fan oven 160°C. Grease and line a 20cm cake tin.
Melt the chocolate, whisk in the oil, and then half of the sugar.
Stir in the ground almonds, sea salt, and egg yolks.
Beat the egg whites and the remaining sugar with an electric whisk until the whites are no longer clear and resemble soft peaks.
With a big metal spoon, add a large spoonful of the egg mixture into the chocolate mix, then fold in the rest slowly, trying not to knock any air out.
Spoon the mix into the prepared tin and bake for 40 minutes. The cake will be done when a skewer inserted into the middle comes out clean.
Leave to cool in the tin for at least an hour before carefully removing it.
Place onto your serving dish before dusting with icing sugar.
Enjoy with an extra drizzle of Extra Virgin Olive Oil.

Ways to make it more your own:

Dusting it with dark cocoa powder instead.
Chopping up nuts on top like almonds.
Dolloping crème fraîche on top.

Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.